Christmas Duck Recipe
December 10, 2019
By Raschell Rule
Print Recipe
"It's the most wonderful time of the year." Yeah, yeah, but what is there to eat? I know that's what I hear and I bet dollars to donuts you do to.
Hot, steaming food in the forefront with a crackling fire in the background and Christmas music playing... okay, not the music.
Serves: 3-4 Prep time: 10 minutes Cook time: 2 hours
Ingredients:
Duck prepped for roasting Kosher salt and freshly ground black pepper 3/4 cup orange marmalade 1 1/4 cups frozen orange juice concentrate, thawed 2 cans cherries in sweet syrup 1/2 cup red wine 3 tablespoons brown sugar, packed 2 tablespoons cornstarch
Directions:
Preheat oven to 350 degrees. Prick just the skin of the duck (do not go into the meat). In a bowl, mix the orange marmalade with the thawed orange juice concentrate. Pour this mixture over the duck. Roast duck for 1 ½ hours . Raise the oven temperature to 425 degrees and baste every 10 minutes for 30 minutes. Meanwhile, puree the cherries (including syrup) and pour them into a saucepan. Add the wine, brown sugar and cornstarch. Bring to a boil and simmer until it thickens. Pour over the duck before serving. Garnish with orange slices, figs and blueberries. Wine Suggestions 2009 Alamos Chardonnay ($13) 2010 Santa Rita Reserva Sauvignon Blanc ($12) 2010 Lindeman’s Bin 90 Moscato ($8) For more holiday recipes from Raschell Rule, visit: MissHomemade.com
