Roast Duck with Vermont Maple Glaze
This is a great poultry dish, you'll love it!
3 whole 4lb. Duck~ fresh or frozen
1/4 cup rice wine vinegar
1 cup Vermont Maple Syrup
1 cup plum wine
2 sprigs fresh mint
2 strips orange peel
1 cup rice wine vinegar
1 cup plum puree (see below)
1/2 cup roasted chicken stock/or duck stock/or demi-glace
4 tablespoons of unsalted butter
salt & pepper
1/2 lbs plums, halved and pitted
1/2 plum wine
1/4 cup raspberries or blueberries
- To roast the duck; Preheat the oven to 321 degrees. Mix 1/4 cup vinegar with equal amounts of Maple syrup and brush over the ducks. Place on large shallow bowls in a roasting pan (To keep the ducks above the rendered fat)
- Roast the ducks for two hours occasionally brushing maple glaze over the ducks. Pour off render duck fat every half hour to prevent excessive smoking. Take out of oven and let rest for 15 minutes before handling....
- Meanwhile in a saucepan, reduce the plum wine with the mint sprigs to a glaze. Add the vinegar and reduce it by two thirds. Add the plum puree and reduce by by half or until the flavor is very intense. Add the demi -glace and continue to reduce to a suce like consistency and tastes delicious. Over low heat whisk in butter, a piece at a time. Strain and season with salt and pepper.
- Plum Puree: Place the plums, wine and the berries in a small saucepan. Bring to a simmer until the plums are soft, about 15 minutes. Puree the mixture in a blender or processor and strain into a clean saucepan. Bring to a broil and reduce to 1 cup.
- To serve, cut the legs and breast from each duck and serve one of each per serving. Lightly pour finished sauce over each duck leg and breast.