Roast Duck with Grapes

roast duck with grapes

Roast Duck with Grapes

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Strain the remaining dripping from the duck into a bowl. Cover and keep in the refrigerator for roasting potatoes. Duck dripping can also be used for roasting parsnips. For easier serving, cut the duck in half lengthways, using sharp kitchen scissors to cut down the breastbone and along backbone. Then cut each half into 2 even portions.
Servings: 4
Calories: 885

Ingredients
 

  • 1 duck weighing 5 lb, giblets reserved
  • salt
  • 1 small onion quartered
  • bouquet garni
  • freshly ground black pepper
  • 3/4 pint water
  • grapes and watercress to garnish

SAUCE

  • 1 onion very finely chopped
  • 1 oz plain flour
  • 1/2 pint duck giblet stock
  • 1/4 pint dry white wine
  • 3 oz each green and black grapes quartered and deseeded
  • 2 tablespoons double cream

Instructions

  • Heat the oven to 180°C (350°F) Gas 4.
  • Pat the duck dry inside and out with absorbent paper. Prick the skin all over and sprinkle with salt.
  • Weigh the duck and calculate the roasting time at 30 minutes per 500 g (1 lb). Place the duck breast side up, on a grill rack or trivet in a roasting tin. Roast, without basting, in the oven for the calculated cooking time, until the skin is brown and crisp, and the juices run clear when thigh is pierced with a fine skewer.
  • Meanwhile, rinse the giblets in cold water and place in a saucepan together with the quartered onion and bouquet garni. Season with salt and pepper and cover with the water. Bring to the boil, then lower heat and simmer gently for 1 hour. Strain and set aside.
  • Drain the cooked duck well, saving 2 tablespoons dripping. Place the duck on a warmed serving dish and keep hot in the oven turned down to 110C/225F/Gas 1/4, while making sauce.
  • Pour the 2 tablespoons of hot duck dripping into a small saucepan. Add the chopped onion, cover the pan and cook gently for 10 minutes, shaking the pan from time to time until the onion is soft and golden brown. Sprinkle in the flour and stir over low heat for 1 - 2 minutes, then gradually stir in 300 ml (1/2 pint) of the strained giblet stock and the wine. Bring to the boil, and simmer for 2 minutes, stirring, until thickened.
  • Add the grapes and heat through gently for a further 2 minutes. Remove from the heat and stir in the cream. Pour into a warmed bowl or sauceboat and hand separately with the roast duck, garnished with grapes and watercress.
Calories: 885 kcal
Carbohydrates: 15 g
Protein: 24 g
Fat: 78g
Saturated Fat: 27 g
Cholesterol: 155 mg
Sodium: 368 mg
Potassium: 557 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 572 IU
Vitamin C: 9 mg
Calcium: 53 mg
Iron: 5 mg
Ingredients Duck
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