Rosemary Roast Duck with Cranberry and Port Sauce
Print Category Duck Thematic No thematic Source IGA Evaluation
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ingredient
- 1 duck weighing 1.5 kg (3 lb.)
- 1 onion, chopped
- 1 clove garlic, thinly sliced
- 15 ml (1 tbsp.) dried thyme
- 3 sprigs fresh rosemary
- Salt and pepper to taste
sauce
- 1/2 onion, very finely chopped
- 250 ml (1 cup) frozen cranberries
- 175 ml (3/4 cup) port
- 60 ml (1/4 cup) honey
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Sauce
- Prepare cranberry and port sauce. In a small saucepan, sauté onion and cranberries for 5 to 6 minutes.
- Add port, honey and rosemary. Bring to a boil over medium-high heat and reduce, stirring constantly for 3 to 4 minutes. Season to taste. Place duck on plates and top with a little sauce. Serve with baby potatoes and a green vegetable.
Cook commentary
Serves : 4 servings
Aide-gourmet tip : To prevent the duck fat from congealing during the meal, serve the duck on preheated plates.
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