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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Souze who wrote (2850)	4/28/2001 3:09:13 PM
From: Souze	Respond to of 25073

Barbequed Roast Duck with Red Wine and Black Currants, from The Cuisine of California by Diane Rossen Worthington Serves 3 to 4 Here, the duck is first roasted to remove excess fat. Then it is grilled on a medium-hot mesquite barbeque. Make sure the fire is not too hot or flames will erupt from the duck drippings. The duck should be cooked until medium-rare. A reduction of the wine and currant marinade is added to reserved duck stock for a light and complimentary sauce. Don't be discouraged from trying this slightly unusual method for cooking duck; if you don't have fresh black currants, just omit them. Serve with Saute-of-Carrots-and-Turnips or SweetPotato-Shalot-Saute. Recommended California Wine: Big Cabernet Sauvignon or Zinfandels shine with this dish, especially if you match the grape varietal used in the marinade with the finer version you are drinking with the dish. Marinade ingredients: 3 1/2 Cups dry red wine 1/2 Cup black currant syrup 2 bay leaves 1 medium onion, thinly sliced 1 medium carrot, peeled and thinly sliced 6 black peppercorns 1 teaspoon whole cloves Duck ingredients: 1 4&1/2 pound duck, neck and giblets removed 1/4 teaspoon salt 1/8 teaspoon finely ground pepper Sauce ingredients: 1 Cup de-fatted duck stock * 1/4 teaspoon salt Pinch of finely ground white pepper 1/4 Cup fresh black currants (optional) 2 Tablespoons unsalted butter Garnish: Fresh black currants (optional) Marinate: 1) Combine marinade ingredients and place in a large mixing bowl 2) Cut wing tips off duck, using a heavy knife or cleaver, and save for stock. Halve duck by splitting backbone and breastbone, using a heavy knife or cleaver. 3) Place duck halves in marinade. Marinate for 6 to 12 hours in refrigerator. Barbecue and roast duck: 4) Prepare barbecue for medium-heat grilling (fire should not be too hot). Preheat oven to 475 degrees. 5) Remove duck from marinade, reserving marinade, and pat duck dry. Prick skin about 1/4 inch deep all over, particularly in fatty areas around thigh and in wing area. Do not pierce meat. 6) Season duck with salt and pepper. Place duck on a roasting rack in a roasting pan. Roast in oven for 20 minutes to remove some of the fat. 7) Strain 2 Cups marinade and place in a 2-quart saucepan. Boil over high heat until reduced to 1/2 Cup, about 15 minutes. Skim if necessary. 8) Transfer duck to barbecue grill, breast side down. Grill 3 inches from heat for about 25 to 30 minutes. Turn duck halves over and grill for about 5 more minutes. Make the Sauce: 9) Meanwhile, to make sauce, add duck stock to reduced marinade. Boil until reduced to 1 Cup. Season with salt and pepper. Add currants. Whisk in butter to finish sauce. Taste for seasoning and adjust as necessary. Prepare presentation and Serve: 10) Remove duck from grill and place on a platter. Quarter duck and slice breasts. Garnish with fresh black currants. Serve sauce separately. * Duck Stock Yields 1 quart Ingredients: 1 Tablespoon oil Duck giblets (except liver), neck and wing tips 1 medium onion, sliced 1 medium carrot, peeled and sliced 5 Cups chicken stock Bouquet garni (To make: Wrap together in cheesecloth a parsley stem, bay leaf and a sprig of fresh thyme; tie with string) salt as necessary, depending on saltiness of the chicken stock Steps: 1) Heat oil in a stockpot. Add giblets, neck and wing tips; brown them on all sides over medium-high heat, about 5 minutes. 2) Add onion and carrot. Cook until browned. Add stock and bouquet garni. 3) Partially cover and bring to a boil over medium heat. Reduce heat. Simmer for 1 hour, skimming occasionally. Strain stock into a bowl through a fine strainer. Let cool. 4) Chill stock for at least 2 hours. With a large spoon, remove fat from surface and discard. My note: To save time and use right away, I use a de-fatting cup where the fat-free broth is poured off the bottom of the cup. 5) If not using immediately, pour into containers and refrigerate. If not using within 3 days, stock should be frozen and then reboiled before using.