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    You are in: Home / Recipes / Roasted Duck With Licorice Merlot Sauce Recipe
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    Roasted Duck With Licorice Merlot Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    dicentra's Note:

    Food & Wine. Uses black jelly beans!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      .In a medium saucepan, simmer the honey over moderate heat for 1 minute. Add the kumquats and cook until softened, about 3 minutes.
    2. 2
      Strain the honey into a medium saucepan; reserve the kumquats separately.
    3. 3
      Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.
    4. 4
      Add the jelly beans, remove the saucepan from the heat and let stand until the sauce has a nice licorice flavor, about 5 minutes. Discard the jelly beans.
    5. 5
      Preheat the oven to 350°. In a large saucepan, cover the celery root and potato chunks with water and add 1 teaspoon of salt.
    6. 6
      Boil over moderately high heat until tender, about 30 minutes. Drain the vegetables; return them to the saucepan and shake over high heat to dry out.
    7. 7
      Transfer the celery root and potato to a food processor and puree until smooth. Wipe out the saucepan and return the puree to it. Stir in 3 tablespoons of the butter and the hazelnut oil.
    8. 8
      Season with salt and pepper, cover and keep warm.
    9. 9
      Heat a large skillet. Using a sharp knife, score the duck breast skin in a cross-hatch pattern.
    10. 10
      Season the breasts with salt and pepper and add 3 to the skillet, skin side down. Cook over moderate heat until the skin is deep brown and crisp, about 5 minutes; spoon off the fat once or twice.
    11. 11
      Turn the breasts and cook until browned on the bottom, about 2 minutes. Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.
    12. 12
      Bake the duck in the oven for about 6 minutes, or until medium rare. Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.
    13. 13
      Bring the licorice sauce just to a boil. Remove from the heat and whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
    14. 14
      Thinly slice the duck breasts crosswise and arrange the slices on 8 large plates.
    15. 15
      Spoon the licorice sauce over the duck and top with the honeyed kumquats. Spoon the celery root puree alongside the duck and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Roasted Duck With Licorice Merlot Sauce

    Serving Size: 1 (438 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 609.8
     
    Calories from Fat 262
    43%
    Total Fat 29.1 g
    44%
    Saturated Fat 10.1 g
    50%
    Cholesterol 264.1 mg
    88%
    Sodium 284.1 mg
    11%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 4.9 g
    19%
    Sugars 11.7 g
    46%
    Protein 47.5 g
    95%

    The following items or measurements are not included:

    black jelly beans

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