Title: Roasted Duck with a Sauce of Black Currants
Categories: Duck, Sauces, Fruit, Alcohol
Yield: 2 Servings
3 tb Creme de Cassis
1 Duckling
1 c Kosher chicken stock
2 Lemons
1/2 c Fresh currants or
Preserves
Salt and fresh ground pepper
Inject the duck with a spoon of the liquor and put a lemon in the
cavity. Truss the duck. Rub the skin with the juice of the other
lemon, salt, and pepper.
Roast, breast side up on a roasting pan with a rack for 30 minutes at
325 F. Continue baking and baste every 20 minutes for 1 1/2 hours.
When duck is done, remove the fat from the pan and heat on the range.
Add the chicken stock and reduce for a minute or two, scraping the
bottom and the sides of the pan. Then add the currants and the rest
of the cassis and lower heat. Cook for 5 minutes.
Place duck on serving dish and pour sauce on and around it.
The Eat Dangerously Cookbook By: Benjamin Lewis and Rodrigo Velloso
Publishers: Hollander & Hechsher www.eatdangerously.com
