Duck in Port Recipe

Duck in Port Recipe
Staff Writer
Prunes
Stock.XCHNG/CWMGary
Prunes

I will, as I always do, cook duck for Thanksgiving. The reason is the fat. A duck may look slimmer, but when cooked it rarely dries out, while a turkey that’s leaner often does. To choose a leaner meat may be a good idea in general, but I definitely prefer something tastier.

Related: A Toast of Trumpets 

If you think the duck renders too much fat while baking, I suggest you spoon off the overflow for use in other treats. Potatoes fried in duck fat are heavenly and a duck-fat omelette is marvelous. When done right, duck fat even stores really well.

Related: Carmelized Apple Tart 

I also recommend using all the parts that come with it. The liver can be chopped up and sautéed with shallots, coriander, and cumin or seasoned with lime and cilantro for a perfect appetizer. The neck (and head and feet) and rest of the giblets make a great base for a stock (see below). This week’s recipe is my own creation, but I learned the baking method from both my mother and Elizabeth David (French Provincial Cooking, 1960). Happy Thanksgiving. —

Related: Bacon Cups 

4
Servings
594
Calories Per Serving
Deliver Ingredients

Ingredients

For the fig and prune stuffing

  • 10  prunes, cut into small pieces
  • 10  dried figs, cut into small pieces
  • 1  cup  port

For the stock

  • Neck and giblets (and head and feet, if available) from 1 whole duck
  • small onion, sliced
  • small carrot, sliced
  • small piece of celery
  • 1  cup  white wine
  • 5-6  sage leaves
  • 1  sprig  thyme
  • black peppercorns
  • 2  teaspoons  salt

For the duck

  • One 5-pound duck
  • lemon
  • 2-3  teaspoons  salt
  • Pepper, to taste
  • 2  pounds  small potatoes, cut into wedges
  • parsnips, cut into wedges
  • 1  sprig  thyme, or to taste
  • Salt and pepper, to taste

Directions

For the fig and prune stuffing

The day before roasting the duck, soak the figs and prunes with port overnight for at least 6 hours.

For the stock

About 1 hour prior to roasting the duck, prepare the stock. Sauté the neck and giblets in a saucepan over medium-high heat until browned. Add the onion, carrot, and celery, and pour in the white wine. Let it bubble and reduce for a couple minutes. Add sage, thyme, peppercorns, and salt. Cover with water and let simmer for about 1 hour. Season with more salt, if necessary. Keep warm.

For the duck

Preheat the oven to 345 degrees.

Rinse the bird under running cold water. Rub the duck inside and out with lemon. Rub on some salt and pepper. Fill the duck with the fig and prune stuffing (reserve the remaining juice for the sauce or add it to the stock).

Put the duck on its side on a rack in a roasting pan and place in the oven. After 30 minutes, turn the bird on the other side and pour ½-1 cup of warm stock over the bird (keep some for later if making a sauce). Let it cook for another 30 minutes.

Meanwhile, place the potatoes and parsnips in a bowl and sprinkle on some thyme, salt, and pepper. Toss together well with your hands.

Remove the duck from the oven and turn the bird facing up. Place the potatoes and parsnips at the bottom of the pan. Stir around a little so the potatoes and parsnips get well coated with the duck fat and stock. If there is too much liquid or fat, just set it aside for later use. Put the bird back into the oven and cook for about 45-60 minutes. The breast should be gorgeously brown and the legs loose.

Remove from the oven and let rest for about 15-20 minutes before carving. (The potatoes and parsnips should be ready about the same time, but depending on the duck they may need less or longer to get ready. They should be soft inside and slightly crisp on top.) Serve immediately.

Click here for more tips on making Duck in Port.

Nutritional Facts

Total Fat
26g
37%
Sugar
1g
1%
Saturated Fat
11g
46%
Cholesterol
62mg
21%
Carbohydrate, by difference
64g
49%
Protein
18g
39%
Vitamin A, RAE
164µg
23%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
29mg
39%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
369mg
37%
Choline, total
10mg
2%
Fiber, total dietary
5g
20%
Fluoride, F
101µg
3%
Folate, total
62µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
83mg
26%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
412mg
59%
Selenium, Se
8µg
15%
Sodium, Na
1168mg
78%
Water
214g
8%
Zinc, Zn
2mg
25%

Duck Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Around the Web