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Ingredientes
- 3 x Shallots, thinly sliced
- 3/4 c. Red wine
- 1/2 c. Port
- 6 x Juniper berries
- 5 x Black peppercorns
- 4 sprg fresh thyme
- 1 x Long island duck, (4 1/2 - 5 pounds)
- Â Â Salt and freshly grnd pepper
- 2 c. Chicken stock
- 1/2 c. Cranberry juice
- 1 Tbsp. Light brown sugar
- 1/2 c. Fresh cranberries
- 1 Tbsp. Fresh thyme, finely minced
Direcciones
- 1. Combine the red wine, port, juniper berries, black peppercorns, shallots, and thyme in a shallow baking dish. Add in the duck, and rub the marinade all over the outside and inside of the duck. Cover and chill for at least 8 hrs or possibly overnight, turning the duck occasionally.
- 2. Remove the duck from the marinade and reserve the marinade.
- 3. Preheat the oven to 400 F.
- 4. Season the duck with salt and pepper and place on a rack in a medium roasting pan. Roast the duck approximately 1 - 1/2 hrs or possibly till a thermometer inserted registers 150 F, or possibly to your liking.
- 5. Remove pan from the oven, drain all of the fat and place the duck on a platter. Place the pan on the stove over medium-high heat. Add in the reserved marinade while scraping the bottom of the pan with a wooden spatula. Add in the chicken stock, cranberry juice, cranberries, and brown sugar, and cook till the sauce thickens. Add in fresh thyme and season with salt and pepper to your liking. 1997 Lifetime Entertainment Services. All rights reserved.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 231mg | 7% |
| Total Carbs 15.04g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 10.27g | 7% |
| Protein 1.57g | 3% |
