Rosemary Roast Duck with Cranberry and Port Sauce
Rosemary Roast Duck with Cranberry and Port Sauce

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 1 duck weighing 1.5 kg (3 lb.)
  2. 250 ml (1 cup) frozen cranberries
  3. 175 ml (3/4 cup) port
  4. 60 ml (1/4 cup) honey
  5. 5 sprigs fresh rosemary
  6. 1/2 onion, very finely chopped
  7. 15 ml (1 tbsp.) dried thyme
  8. 1 clove garlic, thinly sliced
  9. 1 onion, chopped

Directions

  1. Preheat oven to 220˚C (425˚F).
  2. Clean duck thoroughly. Place duck in an ovenproof dish. Stuff with onion, garlic, thyme, rosemary, salt and pepper.
  3. Prick duck all over to allow excess fat to drain off during cooking. Bake duck for about 1 hour (or 20 to 25 minutes per 500 g [1 lb.]).
  4. Baste with cooking juices regularly. When cooked, remove duck and cut into pieces. Keep warm. Prepare cranberry and port sauce. In a small saucepan, sauté onion and cranberries for 5 to 6 minutes.
  5. Add port, honey and rosemary. Bring to a boil over medium-high heat and reduce, stirring constantly for 3 to 4 minutes. Season to taste. Place duck on plates and top with a little sauce. Serve with baby potatoes and a green vegetable.

Aide-gourmet tip : To prevent the duck fat from congealing during the meal, serve the duck on preheated plates.

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