A Resolution Recipe
Aug. 16th, 2004 11:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerOr, what to do with all those elderberries part II. Probably last in the series as I don't have any more fresh berries. Lots of jars of syrup, though.
I didn't do a new recipe last week, but with everything that's gone on I gave myself a pass. Time to restock all the freezer dinner bases: sausages, meatballs, crab cakes... okay, that last was our breakfast Sunday morning, but still.
I also didn't get to cook a French dinner - but I made a cake from Baking with Julia, and I used the Kitchenaid that the wife's father had bought, so it was a good way to remember both of them. (Yummy, too: yellow cake with apricot jam, schlag, and the wife decorated the sides with toasted almonds.)
Anyway, to the recipe.
Roast Duck with Elderberry Sauce
2 Barbary ducks, 1.5 kg each
4 sprigs thyme
2 oranges
1 cup red wine
1/4 cup elderberry syrup
Heat oven to 350 degrees. Wipe ducks clean inside and out, then stuff with thyme and half and orange each, squeezing the orange slightly inside the ducks. Prick the duck skins and rub with salt. Roast for 1.5 hours.
Remove ducks and drain excess fat, leaving dark juice in the pan. Add the wine to deglaze the pan, bring to a boil, and reduce by half. Grate and juice the second orange; add its zest and juice to the wine along with the elderberry syrup. Reduce until you like the flavor, then spoon it over the duck as you serve.
Comments: Okay, I didn't have time to roast whole ducks so I got two duck breasts for the four of us. That worked pretty well and only needed about 40 minutes roasting time. I also chopped up potatoes and had those in the bottom of the pan to soak up some of the yummy grease and juices.
I liked the tart, rich flavor of the elderberry sauce - its astringency cut the duck grease nicely. I'd make a bigger batch and reduce it farther next time, though.
I didn't do a new recipe last week, but with everything that's gone on I gave myself a pass. Time to restock all the freezer dinner bases: sausages, meatballs, crab cakes... okay, that last was our breakfast Sunday morning, but still.
I also didn't get to cook a French dinner - but I made a cake from Baking with Julia, and I used the Kitchenaid that the wife's father had bought, so it was a good way to remember both of them. (Yummy, too: yellow cake with apricot jam, schlag, and the wife decorated the sides with toasted almonds.)
Anyway, to the recipe.
Roast Duck with Elderberry Sauce
2 Barbary ducks, 1.5 kg each
4 sprigs thyme
2 oranges
1 cup red wine
1/4 cup elderberry syrup
Heat oven to 350 degrees. Wipe ducks clean inside and out, then stuff with thyme and half and orange each, squeezing the orange slightly inside the ducks. Prick the duck skins and rub with salt. Roast for 1.5 hours.
Remove ducks and drain excess fat, leaving dark juice in the pan. Add the wine to deglaze the pan, bring to a boil, and reduce by half. Grate and juice the second orange; add its zest and juice to the wine along with the elderberry syrup. Reduce until you like the flavor, then spoon it over the duck as you serve.
Comments: Okay, I didn't have time to roast whole ducks so I got two duck breasts for the four of us. That worked pretty well and only needed about 40 minutes roasting time. I also chopped up potatoes and had those in the bottom of the pan to soak up some of the yummy grease and juices.
I liked the tart, rich flavor of the elderberry sauce - its astringency cut the duck grease nicely. I'd make a bigger batch and reduce it farther next time, though.
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Re: Very nice..
Date: 2004-08-16 01:38 pm (UTC)Re: Very nice..
Date: 2004-08-16 01:58 pm (UTC)I am remembering more now.. the reduction was a jammy (rasberry) zinfandel, rasberry jam, (rasberries were in there twice, and I believe the second set was fresh), a cup of strong brewed kona and various spices.
I'll dig it up if you're curious. I think I still have some of the reduction in the freezer awaiting reuse.