Roast Duck with Wild Mushroom Sauce
The exotic dried mushrooms in this recipe complement the duck's robust flavor for a perfect entertaining entree.
Prep Time:
15 mins
Total Time:
2 hrs
Servings:
Makes 6 servings.
Ingredients
-
1 4- to 6-pound domestic duckling
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1/4 cup broken dried mushrooms
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1 cup frozen whole small onions, thawed
-
2 tablespoons margarine or butter
-
2 teaspoons sugar
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4 teaspoons all-purpose flour
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1-1/2 cups beef broth
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1 tablespoon tomato paste
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1/2 teaspoon dried savory, sage, or thyme, crushed
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1/2 teaspoon Worcestershire sauce
Directions
1.
Pull neck skin of duckling to back; fasten with a skewer. Tie drumsticks to tail. Twist wing tips under back. Place bird, breast side up, on a rack in a shallow roasting pan. Prick skin. Insert a meat thermometer into breast (the bulb should not touch the bone).
2.
Roast in a 350 degree F oven for 1-1/2 to 2 hours or until temperature reaches 180 degrees F. The drumsticks should move easily.
3.
Meanwhile, for sauce, pour enough boiling water over dried mushrooms to cover. Let stand for 30 minutes; drain.
4.
In a saucepan cook mushrooms and onions in margarine or butter about 5 minutes or until tender. Stir in sugar. Cook and stir for 5 to 7 minutes or until vegetables are glazed. Stir in flour. Cook and stir for 3 to 5 minutes more or until flour is brown.
5.
Add beef broth, tomato paste, herb, and Worcestershire sauce. Bring to boiling. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until sauce is reduced to about 1-2/3 cups.
6.
To carve duck, remove the skin, if desired. With a sharp knife, slice duck along the backbone. Slice downward, cutting meat from ribs. Remove wings and legs. Slice breast meat. Serve with sauce. Makes 6 servings.
Nutrition information
Calories 467, Total Fat 25 g, Saturated Fat 8 g, Cholesterol 155 mg, Sodium 483 mg, Carbohydrate 15 g, Fiber 2 g, Protein 43 g. Daily Values: Vitamin A 12%, Vitamin C 10%, Calcium 3%, Iron 35%.
Percent Daily Values are based on a 2,000 calorie diet
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