Roast Cranberry Glazed Ducks with Cranberry Gravy
Food & Wine's Holiday Favorites
Roast Cranberry Glazed Ducks with Cranberry Gravy
Food & Wine's Holiday Favorites
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2 (4 1/2 to 5 pound) ducks with neck and giblets, at room temperature, excess fat removed salt and fresh ground black pepper 2 small springs fresh rosemary, or 1/2 teaspoon dried, crumbled 1 rib celery, diced 1 onion, diced 1 tart apple, such as Granny Smith, peeled, cored, and diced 2 cups water 6 tablespoons light honey 1 1/2 cups fresh or frozen cranberries 1 1/2 cups Savory Duck Stock 2 teaspoons red currant jelly 2 teaspoons lemon juice 1 1/2 tablespoons butter, at room temperature Savory Duck Stock: necks from 2 ducks, plus gizzards (optional) 1 1/2 cups beef stock, or canned low sodium chicken broth 1 1/2 cups chicken stock, or canned low sodium chicken broth 1 1/2 cups water 1 large carrot, quartered 1 large rib celery, quartered 1 large onion, quartered 8 parsley stems 1 spring sage, or 1/4 teaspoon dried 1 spring thyme, or 1/ teaspoon dried 1 inch strip orange zest 8 peppercorns Directions: Savory Duck Stock: Put all the ingredients in a large pot. Bring to a boil and skim the foam that rises to the surface. Reduce the heat and simmer, partially covered, for 2 hours. Strain. Press the bones and vegetables firmly to get all the liquid. Measure out 1 1/2 cups of stock for the Cranberry Gravy; freeze the rest. The Ducks: Heat the oven to 450°F. Reserve the neck and giblets for the stock. Season the ducks inside and out with 1 teaspoon salt, 1/4 teaspoon pepper, and the dried rosemary, if using. If using fresh rosemary, stick a sprig into the cavity of each duck. In a medium bowl, toss together the celery, onion, and apple. Put the mixture in the cavities of the ducks. Twist the wings behind each bird and tie the legs together. With a fork, prick each duck well all over and set, breast side down, on a rack in a large shallow roasting pan. Roast the ducks for 20 minutes. Lower the oven temperature to 350°F. Prick the ducks again, turn onto one side, and roast for another 20 minutes. With a bulb baster or large spoon, remove the fat from the roasting pan as it accumulates. Once again, pricking lightly about every 20 minutes and removing the fat as it collects, until the juices run clear when the thigh is pricked with a fork, about 1 hour. Meanwhile, in a heavy, medium saucepan, bring 1 1/2 cups of the water and the honey to a boil over moderate heat. Add the cranberries and boil until the skins pop, about 5 minutes. With a slotted spoon, remove half of the cranberries and set them aside. In a blender or food processor, puree the remaining cranberry mixture. Return the puree to the saucepan. Boil until reduced to about 1 1/2 cups. (The mixture should be glistening and about the consistency of corn syrup.) Remove the glaze from the heat and cover to keep warm. When the ducks are done, remove them from the oven but leave the oven on. Pour the pan juices into a bowl and skim off the fat. With a pastry brush, generously paint each duck with some of the cranberry glaze. Return to the oven and roast for 10 minutes. Remove the ducks from the oven and brush generously with the glaze. Set the remaining glaze aside. Transfer the ducks to a large carving board and leave to rest in a warm spot for about 15 minutes. Set the roasting pan over moderate heat, add the remaining 1/2 cup water and bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Strain into the saucepan of cranberry glaze and add the stock. Bring to a boil over high heat, whisking frequently. Boil until reduced by one third, 15 to 20 minues. Whisk in the currant jelly, lemon juice, and butter. Stir in the reserved cranberries. Season with salt and pepper to taste. Remove the strings from the ducks. Carve the birds and serve with the sauce. Serves 4. |