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CALVADOS-GLAZED ROAST DUCKLING




Source of Recipe


the web


Recipe Introduction


As served on the Titanic


List of Ingredients




1 duckling (about 4 pounds)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 shallots, peeled, ends removed, halved
1 small tart apple, washed, cored, quartered
1/2 cup chicken stock or reduced-sodium canned chicken broth
1/2 cup calvados or apple cider
1/2 cup brown sugar

Applesauce:

1 tablespoon vegetable oil
2 small shallots, peeled, ends removed, finely chopped
1 teaspoon sugar
1 teaspoon cider vinegar
2 tart apples, peeled, cored, chopped



Recipe



Preheat the oven to 425 degrees.


Remove the giblets and neck from the duck; rinse and pat it dry inside and out. Trim the excess fat from both ends of the cavity.


In a small bowl, combine the thyme, salt and pepper. Rub the thyme mixture over the entire duck, inside and out.


Place the shallot halves and apple quarters inside the cavity. Using poultry pins or a basting needle, truss the cavity closed. Twist wing tips behind back.


Place the duck, breast side up, on a rack in a large metal roasting pan. Roast for 30 minutes. Shield the breast with foil, then reduce the oven temperature to 350. Bake for 1 hour or until an instant-read thermometer registers 180 when inserted into the leg.


Remove the duck from the oven (keep the oven set at 350 degrees) and place it on a heated platter or keep it loosely covered with foil to keep it warm.


Place the roasting pan on the stove over medium-high heat; skim off and discard fat. Stir in the chicken stock and calvados or apple cider. Bring mixture to a boil, stirring to scrape up any brown bits. Boil for 5 minutes or until mixture is reduced to about 1/2 cup.


Stir in the brown sugar and continue to cook 3-5 minutes or until mixture is slightly syrupy. Pour into a heat-proof bowl.


Return the duck to the roasting pan. Remove the foil and brush the duck with half of the glaze. Place in oven and bake for 5 minutes. Brush the duck with remaining glaze and roast for 20 minutes longer. Increase the oven temperature to 475 degrees and roast for 5 minutes or until skin is well browned and crisp.


Remove to a heated platter. Tent with foil and let the duck rest 15-20 minutes before carving.


While duck is resting, prepare the applesauce. In a heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the shallots and saute 5 minutes or until they are softened.


Sprinkle the sugar over the shallots and continue sauteing them, stirring often, for 5 minutes or until shallots are well browned and very soft.


Stir in the cider vinegar and apples. Reduce heat slightly. Cover and cook 7-8 minutes or until apples are tender. Mash mixture until smooth and serve with duck.


Makes 2 servings, with 1/2 cup applesauce per serving. Analysis based on duck sered with skin.


Cook's note: This recipe can be doubled or tripled.