Travel Reference
In-Depth Information
93
Roast Duck with
Caramelized Apples
DUCK
Clean duckling well. Season inside and out with salt
and pepper. Place orange zest and lemon zest inside
cavity. On stovetop, heat oil in a roasting pan. Brown
the duck. Place in preheated oven at 425 degrees. Roast
for about 1 hour or until done.
DUCK
1 duckling, about 4 pounds
Sea salt to taste
Pepper to taste
½ ounce orange zest
½ ounce lemon zest
Olive oil, as needed
STOCK SAUCE
On stovetop, place the sugar and vinegar in a pot and
bring to a boil. Cook until light caramel in color. De-
glaze with the orange and lemon juice. Reduce until
syrupy. Add the stock and reduce by one-third.
STOCK SAUCE
1¼ ounces sugar
2½ ounces red wine vinegar
1¼ ounces lemon juice
4½ ounces orange juice
Once duck is cooked, remove and discard the excess fat
in the duck pan. Place on the stovetop and deglaze the
pan with stock sauce mixture. Add red currant jelly. In
a small bowl, dilute the potato starch with the orange
liqueur. Bring the sauce to a boil and thicken sauce with
diluted potato starch. Season and strain sauce. Add zest.
1 pint veal stock
1 ounce red currant jelly
2 teaspoons potato starch
½ ounce triple sec
1 tablespoon blanched
orange zest
1 tablespoon blanched lemon zest
APPLES
Peel, core, and slice apples into thin wedges. Heat the
clarified butter in a sauté pan. Add the apples and toss
until coated. Sprinkle with sugar and cook until lightly
caramelized.
APPLES
1¼ pounds apples
1½ ounces clarified butter
1 ounce sugar
PRESENTATION
Serve roasted duck with caramelized apples and citrus
pan sauce neatly arranged on a plate.
