Roasted Duck with Licorice-Merlot Sauce

Name: Roasted Duck with Licorice-Merlot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams celery rootquartered, peeled and cut into 2-inch chunks; 59 milliliters chicken stock or canned low-sodium broth; 355 milliliters dry red wine, such as Merlot; 1 Tbsp imported hazelnut oil; 3 Tbsps honey; 1 large Idaho potato, peeled and cut into 2-inch chunks; 8 smalls black licorice jelly beans; 12 kumquats, halved lengthwise and seeded; 6 larges Muscovy duck breasts, with skin (about 1/2 pound each); 8 servings Freshly ground pepper; 8 servings Salt; 5 Tbsps cold unsalted butter

Roasted Duck with Licorice-Merlot Sauce is a gluten free main course. This recipe serves 8. One portion of this dish contains roughly 69g of protein, 235g of fat, and a total of 2550 calories. A mixture of idaho potato, honey, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium saucepan, simmer the honey over moderate heat for 1 minute.

Ingredients you will need

Honey

Equipment you will use

Sauce Pan

Add the kumquats and cook until softened, about 3 minutes. Strain the honey into a medium saucepan; reserve the kumquats separately.

Ingredients you will need

Kumquat

Honey

Equipment you will use

Sauce Pan

Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.

Ingredients you will need

Chicken Stock

Honey

Wine

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.

Ingredients you will need

Jelly Beans

Sauce

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Sauce Pan

Preheat the oven to 35

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Oven

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.

Ingredients you will need

Celeriac

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain the vegetables; return them to the saucepan and shake over high heat to dry out.

Ingredients you will need

Vegetable

Shake

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Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Hazelnut Oil

Celeriac

Butter

Potato

Equipment you will use

Food Processor

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Duck Breast

Equipment you will use

Frying Pan

Knife

Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.

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Baking Sheet

Frying Pan

Bake the duck in the oven for about 6 minutes, or until medium rare.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.

Equipment you will use

Aluminum Foil

Bring the licorice sauce just to a boil.

Ingredients you will need

Sauce

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.

Ingredients you will need

Salt And Pepper

Duck Breast

Celeriac

Kumquat

Sauce

Butter

Whole Duck

Equipment you will use

Whisk