Marinated Roasted Duck with Plum Sauce

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					Marinated Roasted Duck served with Plum Sauce and Mash

Recipe by our apprentice Chef Telm Collardeau

Serves 4

1 whole duck
Sumac 3 tsp
Fresh thyme 10 sprigs
Berry Farm Cabernet Merlot 2 cups
Garlic 2 cloves minced

Marinate duck 2 hours or overnight in fridge turning halfway through
marinating. Drain from marinade then drizzle duck with olive oil and roast
175°C until juice runs clear when skewered.

Plum Sauce
Finely zested orange ½ tsp
Finely zested lemon ½ tsp
Juice of 2 oranges
Juice of 1 lemon
Olive oil 1 tbsp
Shallots 4 or 1 medium onion, finely diced
Berry Farm Plum Jam 4 tbsp
Berry Farm Pink Plum Port 1 Cup
Berry farm Honey Mustard 2 tsp
Powdered Ginger 1 tsp
Butter 2 tsp - optional

Sauté shallots or onion with oil until transparent. Add Plum Jam, dissolve.
Add mustard and powdered ginger cook for a few moments stirring. Add
port, orange juice and lemon juice and zests. Reduce until sauce
consistency. Season with salt to taste. Take off heat and stir in butter
(optional). Serve hot or cold, with roast duck and mashed potatoes.

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