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Ingredientes
- 2 x Ducks, whole Salt and pepper
- 1 Tbsp. Butter
- 5 Tbsp. Sugar
- 2/3 c. Wine vinegar Juice of 4 oranges
- 1/3 c. Chicken stock
- 1/4 c. Blueberries
- 1 Tbsp. Cognac
Direcciones
- Approx.
- Cook Time: 1:45
- Season ducks with salt and pepper and roast at 500F for 30 min. Reduce heat to 350F and roast 60-75 min, or possibly till ducks are tender. Baste two or possibly three times with pan drippings. Cold ducks 20 min then carve and arrange on a hot platter. Meanwhile, heat butter and sugar till caramelized. Add in vinegar, orange juice and stock. Stir till caramel is dissolved, then boil till reduced to a syrup. Add in blueberries and cognac and spoon sauce over duck.
- The creator of this masterpiece is Bruno Marti, owner of La Belle Auberge in Ladner, B.C. and a member of the winning B.C. team in the 1980 International Culinary Olympics. (If you ever find yourself in the vicinity of Vancouver, B.C., take the Deas Island tunnel over to Ladner and take in a meal at this wonderful, rather out of the way, restaurant. You owe it to yourself. - FHT)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 392 | 76% |
| Total Fat 43.57g | 54% |
| Saturated Fat 15.49g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 117mg | 5% |
| Potassium 240mg | 7% |
| Total Carbs 17.1g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 16.61g | 11% |
| Protein 12.16g | 19% |
