1 ea Liberty Duck, fresh
½ C St. Supéry Dollarhide Estate Vineyard Malbec
2 Tbl Balsamic Vinegar
2 Tbl Plum Preserves
3 C Chicken Broth/Stock
¼ tsp Chinese 5 Spice
2 tsp Salt
1/8 tsp Black Pepper
Preheat oven to 450f.
Rinse the duck inside and out then pat dry with paper towels. Combine the salt, black pepper, and Chinese 5 Spice together and season generously all over the duck. Place on a rack in a roasting pan and into the 450f oven to sear for 15 minutes then turn the heat down to 350f and roast slowly. Mix together the plum preserves and balsamic vinegar to form a glaze (reserve 1 Tbl for sauce later) and brush over the top and sides of the duck while it is in the last 10 minutes of roasting until internal temperature in the thigh is 155f. Once done, tip the duck in the pan to pour and catch any juices and set the duck aside in a warm spot to rest, loosely tented with foil.
Pour off the duck fat and juices into a bowl. Add the wine to the roasting pan bring to a simmer on the stove top to deglaze and loosen the browned roasted bits with a spatula. Once the wine is reduced to a syrup, transfer to a small saucepot and add pan roasting juices, remaining plum balsamic glaze and the chicken broth. Bring this to a simmer and cook until the flavors have concentrated, thickened then strain smooth.
Carve the duck breast and leg off and serve with the sauce and your favorite holiday side dishes.
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