Roast duck with Port wine and figs sauce
25. June 2012
A few weeks ago, I participated in a course on boning, baking and the right treatment of quails, chickens, ducks and geese at the Prague Culinary Institute where we learned, among other things, not to cast, to pour and still keep the heat from the oven and to grilling poultry, so that the hot air flows from all sides, and the meat was not more stewed than baked ... In Prakulu we have gained many and many other super practical and functional information about which I could discuss here on the other two pages, but that was just an introduction to explaining a little unconventional procedure . So I applied my new experience to this favorite recipe and improved it a bit.
I also used this dessert wine this time, even though it is in the Portuguese name. Both both work and both are great, especially the color of the sauce will vary depending on what kind of use you use ...
Postup
1. Preheat the oven to 130 ° C. Rinse the duck with water, soak inside and out with a sharp knife or kitchen needle skin all over the body surface, just be careful not to spill the meat.
2. Place the pot on a grate that is to be placed in a baking pan or on a grate that holds the mold in the oven and place a baking pan underneath it to pick up the loose fat. Place the duck breast down into the middle oven and bake for 2 hours without opening and ventilating the oven.
3. After 2 hours turn the duck and bake 20-30 minutes at 175 ° C into the golden brown until the cuticle is crunchy.
4.Those in a smaller pot toast the butter in a shallot, stir the flour, boil for a short time. Add the broth, port wine and anise, bring to a boil and gently bubbling until the sauce is reduced to half.
5. Add fig marmalade, dessert and pepper to taste, shortly heat to make the flavor. You can serve as a sauce or even to make it smoother and remove the anise.
6.Pander the duck and serve with a sauce, as an apple choosing a steamed rice, ideally jasmine)
