Roasted Duck in Butter and Sage with Cider Sauce
Main Dishes • European
Description
Roasted Duck in Butter and Sage with Cider Sauce
Ingredients
- Coarse Salt 3 tablespoons
- Chopped Sage Leaves 1 tablespoon
- Duck 20 lbs
- Butter 0 oz
- Chopped Sage Leaves 0.3 cups
- Cider 1½ cups
- Wheat Flour 2 tablespoons
- Chicken Broth 2 cups
- Calvados 3 tablespoons
Step-by-Step Guide
Step 1
In a small bowl, mix the salt and dried sage. Place the duck on a baking sheet and rub it with the salt mixture. Cover with plastic wrap and refrigerate overnight.
Step 2
Preheat the oven to 375°F. Pat the duck dry. Tuck the wings under the duck and tie the legs together. In a skillet, combine the butter and 0.25 cups of freshly chopped sage leaves and heat over low until the butter melts. Brush the duck with the butter and generously sprinkle with black pepper.
Step 3
Roast the duck for 1 hour, basting occasionally with the rendered juices. Reduce the temperature to 355°F and roast for another 45 minutes. Then pour half of the cider over the duck and cook for another 15 minutes or until the internal temperature of the bird reaches 73-165°F. Transfer the duck to a platter, cover with foil, and let it rest for 30-45 minutes.
Step 4
Pour all the juices from the baking sheet into a bowl. Remove excess fat, transferring 2 tablespoons to the skillet. Place the baking sheet over 2 burners and add the broth and remaining cider. Bring to a boil over high heat and cook until reduced to 1.5 cups, about 6 minutes. Add the duck juices. If necessary, add more broth. The mixture should yield about 3.5 cups.
Step 5
Place the skillet with fat over medium heat, add the flour, and sauté for 2 minutes. Then add the broth mixture, bring to a boil, and simmer for 6 minutes until thickened. Add the Calvados and remaining sage. Season with salt and pepper.
Step 6
Serve the sauce alongside the duck.
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