This week Chef Lance Roll brings us a delectable roast duck with a sweet port wine glaze, infused with bone broth, recipe.
People often ask Chef Lance, "how do you create a simple dish, such as roasted potatoes or sautéed vegetables, with such fantastic flavor?" To this he invariably replies, "first, you roast a duck..." When you are done roasting a duck, you are left with a good amount of rendered duck fat that you can use for cooking. Duck fat is an excellent medium for almost all cooking applications as it has incredible flavor and holds up to higher heats for cooking. Chef Lance learned how to roast ducks 30 years ago from European trained chefs when he worked in his first restaurant. He has been roasting them ever since.
The recipe shared here is the method Chef Lance learned for a crisp-skinned, juicy-fleshed duck. Add a sweet port wine glaze, made using The Flavor Chef bone broth, and you have a marvelous main dish! This same glaze can also be used on pork, beef, or chicken.
This weekend, visit us at BoneBroth.com and get 10% off your order total with coupon code ROASTDUCK. This coupon is only good from Friday, February 16, 2018 at 3:00pm PST until Sunday, February 18, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
Roast Duck with Bone Broth Port Wine Glaze
|PORT WINE GLAZE:|
|1 tbsp coconut oil||1 onion, minced|
|1 cup port wine||1 cup The Flavor Chef Organic Beef Bone Broth|
|2 tbsp butter|
|1 whole duck||1 Valencia orange, quartered|
|salt & pepper, to taste||1 whole garlic head, halved|
|seasoning mix (optional, for flavored duck fat)||rosemary (optional, for cavity)|
Preheat oven to 425° F and place the roasting pan in the oven.
Open and wash the duck thoroughly, removing the neck and giblets (liver, heart, and stomach). You can save the giblets to make pâté.
Pat dry, remove wings, and trim all the excess fat. Cut the excess fat into thin strips.
Score the duck skin and season the duck liberally with your seasoning preference inside and out.
Stuff the duck with the orange quarters. Reserve the pieces that do not fit.
Carefully remove the hot pan from the oven and place the neck and the wing tips in the pan so as to create a natural rack for the duck. Then add all of the duck fat pieces and the garlic to the pan. The garlic will help flavor the rendering duck fat.
Place the seasoned, stuffed duck, breast side up, on the rack created by the wings and neck and put in the oven.
Cook for 30 to 45 minutes at 425° F and then flip the duck over onto its breast.
At this point, there should be plenty of rendered fat. Stir the fat pieces and make sure they are getting evenly browned. (When you eat these pieces later, you will thank me.)
Turn the oven down to 400° F and cook for 30 more minutes.
Return duck to its upright position and continue cooking until its internal temperature reaches about 165° F.
Remove the duck to a resting pan. Then remove the oranges from the cavity and squeeze the juice onto the duck, rubbing the duck with the cooked orange. You can squeeze on the juice from the uncooked oranges as well. Let rest.
While resting, or slightly before removing from the oven, prepare the port wine glaze (see below). Then, liberally pour on the glaze.
Carefully strain out the rendered duck fat and remove cracklings to a paper towel to dry.
When the duck is sufficiently cool, you can remove the meat from it and serve.
PORT WINE GLAZE:
In a sauce pan on high heat, add the coconut oil and the minced onion. Cook the onions until brown (caramelized) and add the port wine. If using a gas stove, tilt the pot and the wine will flame up or, light the wine with a lighter to reduce quicker. Reduce the wine by half and add the bone broth. Reduce by half again, turn the pan and stir in the butter. Remove from heat. Liberally sauce the cooked duck and reserve some of the glaze to use on each plate with the duck.