Roast Duck with Rhubarb-Cider Sauce

Roast Duck with Rhubarb-Cider Sauce
Fresh rhubarb has a powerfully sour tang that is usually countered with lots of sugar. Our sauce, really more of a stewed rhubarb or compote, uses less sugar than usual and a generous amount of dry hard cider to tame rhubarb’s bite. We’ve paired this zesty rhubarb sauce with a simple preparation of oven-roasted duck, but it goes wonderfully with any rich meat or fowl. Try it with roast pork or chicken, grilled sausages – even alongside the cranberry sauce with your next holiday turkey. We used intensely aromatic blossoming sage, because the sage in our garden is currently flowering, but regular sage works equally well.
Ingredients:

1 whole duck, about 4 lb
1 large onion
1 bunch fresh sage
sea salt and freshly ground black pepper

FOR THE RHUBARB SAUCE:

1 lb rhubarb, cut into 3/4 inch chunks
16 oz hard cider
2/3 cup cider vinegar
3/4 cup brown sugar, lightly packed
1 teaspoon grated fresh ginger

Directions:

 

Prepare the duck by removing giblets, reserving them for other uses. Pat the duck dry with paper towels and leave uncovered on a plate in the fridge to air dry.

 

Stir together all the ingredients for the rhubarb sauce in a large saucepan. Bring to a simmer, then reduce the heat to very low and let simmer uncovered for 45 – ­50 minutes or until the liquid has almost completely disappeared and the rhubarb is covered with a thick, syrupy glaze. Stir the sauce as little as possible to preserve the texture of the rhubarb. Remove it from the heat and set aside until needed.

 

Pre­heat the oven to 425°F. Using a fork or thin bladed knife, prick the skin of the duck all over. Season the ducks generously with salt and pepper, both inside and out – and don’t skimp on the salt. Slice the onion into quarters and place inside the duck, along with the sage.

 

Place the duck, breast side up, on a roasting rack set in a large roasting pan. Slide the pan onto the center rack of the pre­heated oven. Roast the duck for 1 hour and 30 minutes.

 

After the first 45 minutes, carefully remove the roasting pan from the oven, and using tongs or heavy spoons, turn the duck with the back up. Return to the oven to finish cooking.

 

When the duck is done, remove it to a large platter and allow it to rest for 15 – 20 minutes. Cut into serving pieces and serve with the rhubarb sauce.

 

 

Products suggested for this recipe:



Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

info@earthy.com

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