MMMMM----------------------BLUEBERRY SAUCE---------------------------
1 c Blueberries
1/2 c Duck stock
1/4 ts Fresh rosemary; crushed
1 oz Port
MMMMM----------------------CRANBERRY SAUCE---------------------------
1 c Cranberries
1/2 c Duck stock
1/4 ts Fresh basil; chopped
1 oz Dry sherry
Roast duck and split in half. Reserve the breasts and thighs. Use the
back and wings for stock.
Stock:
Roast the excess duck parts until dark brown. Pour off excess fat
from pan. Heat pan and deglaze with 2 oz port and a little water. Put
deglazing liquid in saucepot and add roasted excess duck parts and
enough water to cover. Simmer 2 to 3 hours. Strain, degrease, and
reduce liquid by 3/4ths. Discard duck Bones.
Blueberry Sauce:
In a saucepan put the blueberries, stock, port, and the rosemary.
Bring to a boil, reduce heat and simmer for 10 minutes.
Cranberry Sauce:
In a saucepan put the cranberries, stock, sherry, and basil. Bring to
a boil, reduce heat and simmer for 10 minutes.
Mushrooms:
Heat 2 tb duck fat in a frying pan until grease just starts to smoke.
Add the mushrooms and saute until tender.
Notes:
The two sauces can be produced at the same time and as they are
finishing, the mushrooms can be done. In this way everything will be
hot at the same time. Place the sauces on opposing sides of the plate
with the mushrooms in between. Place a duck half on the mushrooms for
the table.
