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--- recipes:roast_duckling_with_citrus-ginger_sauce [2017/01/04 13:00] – jmarcos
+++ recipes:roast_duckling_with_citrus-ginger_sauce [2017/01/04 14:55] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:roast_duckling_with_citrus_ginger_sauce.jpg?direct&200|}}
+====== Roast Duckling w/Citrus-Ginger Sauce ======
+/* Description */
+From [[recipes:notes:jennivine_restaurant]]
+<WRAP right>{(rater>id=100|name=recipes:roast_duckling_with_citrus-ginger_sauce|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:**  servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+**Duck**
+  * 2 whole 4 1/2-5 lb Ducks
+  * S&P
+**Duck Stock**
+  * Duck bones (from roasted ducks)
+  * 2(?) Carrots, chopped
+  * 1(?) med Onion, chopped
+  * 1 stalk Celery
+  * 2 cloves Garlic
+  * 1 Bay Leaf
+  * 1/4 cup Tomato Paste
+  * 1 tsp Black Peppercorns
+**Citrus-Ginger Sauce**
+  * 1 cup White Wine
+  * 1 Tbsp finely chopped Ginger
+  * 1 Lime, cut into quarters
+  * 1 Orange, zested and cut into quarters
+  * 1 Lemon, cut into quarters
+  * 1/2 cup Sugar
+  * 2 Tbsp Shallots, minced
+  * Grand Marnier (optional)
+====== Directions ======
+  - **Duck:** Sprinkle some salt and pepper on the ducks and roast in a deep roasting pan for 1 hour, 15 minutes at 450.  Let cool and de-bone the ducks, saving the bones for the stock.  Let cool for 2 hours.
+  - **Stock:** Sautee the carrots, and onions until browned in dutch oven.
+  - Roughly chop the bones and add them to the carrots and onions along with celery, garlic, bay leaf, and tomato paste and sautee.  Add enough water to just cover the ingredients.  Bring to a boil, skimming off the fat occasionally.  Lower the heat to simmer until the volume is reduced by half.
+  - Strain the solids from the stock.  Return a portion of the stock to the pan and deglaze.
+  - **Sauce:** Reduce the wine with ginger, shallots, lime, orange, and lemon, juicing the citrus in the sauce. Add the duck stock and orange zest and continue to boil.  Add sugar and thicken with cornstarch mixed with water until the desired consistency is reached.  Adjust salt and pepper to taste.  Add some Grand Marnier, if you have some handy.
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes MainDish/Poultry Jennivine}}
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