Roast Duck with Date Sauce
Serves 4 to 6
1 Ontario duck (about 5lb), thawed if frozen
1 tsp coarse salt and pepper
2 shallots, quartered
2 sprigs fresh Longo’s Rosemary
1 large shallot, minced
1 large clove garlic, minced
2 tsp finely chopped fresh Longo’s Rosemary
2 tbsp Longo’s Salted Butter
2 cups Longo’s Chicken Broth (approx.)
1/2 cup chopped pitted dates
2 tbsp Longo’s Balsamic Vinegar
- •Place duck, breast-side-up, on rack in sink, remove neck and giblets (reserve for another use). Trim off excess fat with kitchen sheers. Use a paring knife to prick skin of duck liberally all over (being careful not to pierce the flesh).
- •Slowly and carefully, pour a kettle of water over duck (this will tighten skin and make it crispier). Let duck cool, drain cavity if needed and pat dry with paper towels. Transfer to roasting pan with rack, breast-side up.
- •Season inside and out with salt and pepper. Place quartered shallots and rosemary sprigs inside cavity, tie legs and tuck wings under body.
- •Roast in preheated 425°F oven for 30 minutes. Carefully flip duck over, roast for an additional 30 minutes.
- •Carefully lift and tilt duck, pour off any fat accumulating in cavity. Return duck to rack, breast-side up. Roast duck for 30 to 45 minutes or until instant read thermometer registers 180°F and duck skin is crispy. Rest for 20 minutes before carving.
- •Meanwhile, sauté shallot, garlic and rosemary in butter in medium skillet until softened. Add broth, dates and balsamic; bring to a boil and simmer over medium heat for 15 minutes or until dates have broken down. Transfer to blender, blend until smooth. Return to saucepan, adjust consistency with extra broth as needed and keep warm over low heat until ready to serve.
- •Fat rendered from roasting can be transferred to a jar and reserved in the refrigerator to add flavour to roasted potatoes, sautéed mushrooms, fried eggs and more.
- Protein 30g
- Fibre 1g
- Fat 47g
- Sugar 10g
- Carbs 13g
- Sodium 730mg