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Title: Duck with Black Peppercorn Sauce
Categories: Sauces, Duck, Wine
Yield: 8 Servings
3 tb Sweet butter
2 Shallots; minced
1 Vanilla bean; split and
-scraped
3 tb Unsulfured molasses
2 ts Fresh cracked black
-peppercorns
2 1/2 c Duck stock
2 tb Arrowroot or corn starch
3 tb Dry, spicy red wine
1/2 c Madeira
2 Ducks (5 lb ea)
Salt and pepper to taste
Wilt shallots in 1 tb butter. Add vanilla bean, molasses [I'd omit
or cut the molasses and use something like Marmite instead],
pepper, and stock. Simmer 15 minutes. Strain and return sauce to
pan with vanilla bean [I'd be tempted to get rid of the bean here].
Blend arrowroot with wine. Beat into sauce base and simmer 3-4
minutes until slightly thickened. Set aside. May be made ahead to
here.
Season duck cavities with s&p. Pierce skin around lower breast, back,
and thighs. Truss duck and place breast side up on rack in shallow
roasting pan. Bake at 425 F for 15 minutes. Reduce heat to 350 F
and roast duck 30 minutes; then turn over and roast another
30 minutes. Remove fat with bulb baster as ducks roast. Turn duck
breast side up again and roast 10-15 minutes longer for medium
rare. For well done cook until juices run pale yellow. Remove
trussing, place ducks ducks on heated platter, and keep warm. May
be roasted in morning, if desired, and reheated at 300 F for
30 minutes before serving.
Add Madeira to defatted roasting pan and scrape brown bits from bottom
and reduce liquid to 3 tb. Strain into prepared sauce, simmer
2 minutes and swirl in remaining butter. Remove vanilla bean before
serving. Sauce can be completed earlier in day and reheated at
serving.
http://www.alderbrook.com/recipes/zinpoult.htm
From: Michael Loo
Date: 03 Jul 98
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