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Altezzo Restaurant Roast Duck




Source of Recipe


Dan O'Leary, Altezzo Restaurant in the Tacoma Sheraton Hotel, WA


List of Ingredients




1 2-3 lb. duckling, giblets removed
1/2 orange
1/2 lemon
1/2 cup blueberries
1/4 cup balsamic vinegar
1 Tbl. butter
1 ladle vegetable stock
Salt & pepper to taste








Recipe



Squeeze juice of 1/2 orange and 1/2 lemon over duck. Season with salt and pepper, both outside and inside the duck's cavity. Stuff aluminum foil inside duck so it can stand up inside a roasting pan.

Roast at 350 degrees for 20-25 minutes, then turn oven down to 325 degrees and cook another 35 minutes. Keep an eye on the skin and if it starts to turn dark, cover with aluminum foil. Use a meat thermometer to make sure the internal temperature of the duck reaches 165 degrees.

For the sauce, saute the drained blueberries. Add balsamic vinegar and 1 ladle full of vegetable stock or broth. Let butter melt into the sauce.

Pour sauce over sliced duck.

Serves 2.