AUTUMN DUCK

This was always a special holiday treat. The white grapes give the sauce a lovely warm burst of sweetness. It's a bit vague in places (oven temp?) - Dan had done it enough times to just need basic notes.

 

(Makes 6 servings.)

 

1 ORANGE

1 TBSP BUTTER

5 TBSP VEGETABLE OIL

2 MOULARD OR PEKIN DUCKS

1/2 cup MADIERA WINE

2 cups WHIITE GRAPES, HALVED AND SEEDED

1 1/4 pounds MUSHROOMS, HALVED

SALT AND PEPPER TO TASTE

 

PEEL ZEST FROM ORANGE AND CUT INTO LARGE STRIPS. BLANCH ZEST IN BOILING WATER FOR THREE MINUTES, STRAIN AND SET ASIDE IN A DUTCH OVEN.

​

MELT HALF THE BUTTER AND TWO TBSP OF OIL OVER MEDIUM HIGH

HEAT.

 

ADD DUCKS AND COOK UNTIL GOLDEN BROWN ON ALL SIDES, ABOUT 10 MINUTES.

 

REMOVE DUCKS, POUR OFF FAT. RETURN DUCKS TO DUTCH OVEN, ADD MADIERA AND ORANGE ZEST, SEASON W/ SALT AND PEPPER.

 

COVER. REDUCE HEAT TO MEDIUM AND COOK 1 HOUR,15 MIN.

 

ADD THE GRAPES AND COOK FOR ANOTHER 15 MIN.

 

MEANWHILE, IN LARGE SAUTE PAN, SAUTE MUSHROOMS UNTILL GOLDEN

BROWN (5 TO 7 MIN.) SEASON W/ SALT AND PEPPER.

 

AFTER REMOVING DUCKS AND GRAPES FROM PAN, POUR OFF PAN JUICES AND STRAlN OFF EXCESS FAT. RETURN JUICES TO OVEN, ADD 2 TO 3 TBSP WATER AND WHISK OVER HIGH HEAT, SCRAPING THE PAN TO RELEASE ANY BITS THAT MIGHT BE STUCK TO BOTTOM.

 

WHISK IN REMAINING BUTTER AND ADJUST SEASONING. POUR SAUCE OVER DUCK.

 

SERVE WITH SAUTEED MUSHROOMS ON SIDE AND WILD RICE.

​