Roasted Duck a la Martinelli’s
- 1 duckling, 5 - 6 pounds
- 1 stalk celery, chopped
- 1 apple, chopped
- fresh sage, tarragon and parsley
- 1 lemon
- 1 orange
- 12 ounces Martinelli’s Cider or Apple Juice
- 2 ounces honey
- 3 tablespoons butter
- 3-4 tablespoons sugar
- 1/2 cup white wine
- 1 cup beef stock
- 1 cup pearl onions
- salt and pepper
Remove wings from duck and place in roasting pan. Season cavity and salt and pepper. Stuff with celery, apple and fresh herbs. Truss duck and place breast up on rack in roasting pan. Roast in preheated 400 degrees oven 1-1/2 to 2 hours, turning as necessary.
Heat and combine Cider and honey. Periodically baste duck while cooking with the Cider and honey mixture. Grate zest from the lemon and orange.
Squeeze and save the juices from both.
Melt butter in a saucepan and add sugar; cook over low heat until sugar carmelizes. Add the pearl onions, beef stock, zests and juices from the lemon and orange.
When duck is roasted, remove from pan and keep warm. Pour grease out of roasting pan and put pan over heat. Add white wine to deglaze. Strain into pearl onion mix. Reduce to desired consistency. Cut duck into 4 portions and pour sauce over.
Chef John Melchior, Washington Athletic Club, Seattle, WA |
