Roasted Duck With Licorice Merlot Sauce
"Food & Wine. Uses black jelly beans!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 tablespoons honey
- 12 kumquats, halved lengthwise and seeded
- 1 1⁄2 cups dry red wine, such as Merlot
- 1⁄4 cup chicken stock or 1/4 cup low sodium chicken broth
- 8 small black jelly beans
- 2 lbs celery root (quartered, peeled and cut into 2-inch chunks)
- 1 large idaho potato, peeled and cut into 2-inch chunks
- salt
- 5 tablespoons cold unsalted butter
- 1 tablespoon imported hazelnut oil
- fresh ground pepper
- 6 large muscovy duck breasts, with skin (about 1/2 pound each)
directions
- .In a medium saucepan, simmer the honey over moderate heat for 1 minute. Add the kumquats and cook until softened, about 3 minutes.
- Strain the honey into a medium saucepan; reserve the kumquats separately.
- Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.
- Add the jelly beans, remove the saucepan from the heat and let stand until the sauce has a nice licorice flavor, about 5 minutes. Discard the jelly beans.
- Preheat the oven to 350°. In a large saucepan, cover the celery root and potato chunks with water and add 1 teaspoon of salt.
- Boil over moderately high heat until tender, about 30 minutes. Drain the vegetables; return them to the saucepan and shake over high heat to dry out.
- Transfer the celery root and potato to a food processor and puree until smooth. Wipe out the saucepan and return the puree to it. Stir in 3 tablespoons of the butter and the hazelnut oil.
- Season with salt and pepper, cover and keep warm.
- Heat a large skillet. Using a sharp knife, score the duck breast skin in a cross-hatch pattern.
- Season the breasts with salt and pepper and add 3 to the skillet, skin side down. Cook over moderate heat until the skin is deep brown and crisp, about 5 minutes; spoon off the fat once or twice.
- Turn the breasts and cook until browned on the bottom, about 2 minutes. Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.
- Bake the duck in the oven for about 6 minutes, or until medium rare. Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.
- Bring the licorice sauce just to a boil. Remove from the heat and whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
- Thinly slice the duck breasts crosswise and arrange the slices on 8 large plates.
- Spoon the licorice sauce over the duck and top with the honeyed kumquats. Spoon the celery root puree alongside the duck and serve.
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RECIPE SUBMITTED BY
<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>
