30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Long Island Duck With Cranberry Glaze
Long Island Duck With Cranberry Glaze
Long Island Duck With Cranberry Glaze
⏱6h
👥4
🔥600 cal
Hard
🍽️French
A luxurious take on Long Island Duck, featuring dry-aging for enhanced flavor and a sophisticated Grand Marnier-cranberry reduction. This dish is perfect for a special occasion.
A luxurious take on Long Island Duck, featuring dry-aging for enhanced flavor and a sophisticated Grand Marnier-cranberry reduction. This dish is perfect for a special occasion.
Pat the Dry-Aged Duck dry with paper towels. Season generously inside and out with Fleur de Sel and freshly ground Tellicherry Peppercorns.
Place the Duck on a roasting rack in a roasting pan.
Roast for 2 hours, basting with pan drippings every 30 minutes.
While the Duck is roasting, prepare the Cranberry Reduction. In a saucepan, combine Fresh Cranberries and Red Wine. Bring to a simmer over medium heat and cook for 10 minutes, or until the cranberries have burst.
Add Grand Marnier and Duck Stock. Continue to simmer until the sauce has reduced by half and thickened slightly.
Whisk in cold Unsalted Butter, one cube at a time, until emulsified and the sauce is glossy.
Increase oven temperature to 425°F (220°C).
Brush the Duck with the Cranberry Reduction. Continue roasting for another 15-20 minutes, or until the skin is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C).
Let the Duck rest for 15 minutes before carving and serving.
Pat the Dry-Aged Duck dry with paper towels. Season generously inside and out with Fleur de Sel and freshly ground Tellicherry Peppercorns.
Place the Duck on a roasting rack in a roasting pan.
Roast for 2 hours, basting with pan drippings every 30 minutes.
While the Duck is roasting, prepare the Cranberry Reduction. In a saucepan, combine Fresh Cranberries and Red Wine. Bring to a simmer over medium heat and cook for 10 minutes, or until the cranberries have burst.
Add Grand Marnier and Duck Stock. Continue to simmer until the sauce has reduced by half and thickened slightly.
Whisk in cold Unsalted Butter, one cube at a time, until emulsified and the sauce is glossy.
Increase oven temperature to 425°F (220°C).
Brush the Duck with the Cranberry Reduction. Continue roasting for another 15-20 minutes, or until the skin is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C).
Let the Duck rest for 15 minutes before carving and serving.
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