Saturday, December 31, 2011

Canada (Québec): Plum Perfect Duck

Here is the last the recipe for this month's Cook Around the Globe. I love a good duck recipe although I don't prepare duck very often. I also love plums/prunes, that's why I couldn't resist trying out this recipe. The original recipe called for plums but as I prefer prunes, I used those instead. The sauce was absolutely great, the duck meat was tender and had that slightly game-y taste to it - perfect match for the sauce. The leftover sauce will be great with some chicken or pork.

Six months ago: Chicken Strawberry Salad


75 ml lemon juice
1 tsp chicken bouillon powder
1/2 tsp dried marjoram
1/2 tsp dried tarragon
one 5 pound duck

1 large onion, minced
2 tbsp butter
15-20 canned prunes, pureed (or 1  15-ounce can plums)
250 ml prune juice
125 ml lemon juice
75 ml chili sauce
2 tbsp soy sauce
1 tbsp sugar
1 tsp Worcestershire sauce
1 tsp ground ginger
1/2 tsp mustard powder

Preheat oven to 450F. Combine 75 ml lemon juice, chicken bouillon, marjoram, and tarragon. Prick the skin of the duck several times, then brush the cavity and the outside with the lemon juice mixture. Roast the duck in an open pan for 15-20 minutes, turning it 3-4 times. Pour off the excess fat. Reduce the heat to 350F and continue roasting for an additional 90 minutes. Prick the skin occasionally and pour off the fat if necessary. In the meantime, prepare the sauce. Melt the butter over medium heat. Add the onion and cook until translucent. Add remaining ingredients and simmer for 15 minutes. During the last 30 minutes of roasting, brush the duck several times with the sauce. Serve with the remaining sauce.

(adapted from: "The Canadiana Cookbook" by Madame Jehane Benoit)

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