Recipe: Roast Duck with Cranberry Sauce

Roast Duck with Cranberry Sauce

INGREDIENTS

4 lb To 5 lb.duck,thawed if froze
1/4 c Port
2 tb Butter
2 tb Flour
1 c Chicken broth
1/4 c Orange juice
2 tb To 4 brown sugar
1/2 c Cranberries; fresh
1 ds Cayenne pepper
1/2 Lemon
Salt to taste
Fresh ground pepper to taste

Rinse duck under cold water and pat dry. Remove any
large lumps of fat from skin. Rub inside cavity and
skin of duck with lemon and season cavity and skin
with salt and pepper. Truss bird,place on rack and set
in shallow roasting pan. Roast at,350 deg.for 30
minutes. Then pierce skin all over with fork to release
fat.

Continue roasting until duck is completely cooked,1
1/2 to 2 hours. About once every hour,remove all but 1
cup of fat from pan, some remaining fat will keep pan
from scorching. Increase oven temperature to 500
deg. for the last 15 minutes of roasting to crisp skin.

Remove duck from oven and set on warm plate.Pour off
and discard fat. Place roasting pan on top of stove. Add
port and heat over low heat, scrapping up any browned
bits. Add butter and heat until melted. Add flour,
stirring until smooth.

Add chicken broth and whisk constantly until smooth
and thickened,2 to 3 minutes.Stir in orange juice and
2 tbs.brown sugar and mix well. Add cranberries and
cook over high heat until cranberries pop,2 to 3
minutes.Add cayenne and more salt and pepper to
taste. If mixture is too tart,add remaining brown
sugar...

To serve, cut duck in half lengthwise,using poultry
shears, and place on two serving dishes. Pour half of
sauce over each serving.Serve immediately. Makes two
servings....