We had never roasted duck before. For a Christmas dinner for six, we roasted two six-pound ducks following this recipe with only a few changes. Our ducks were already heavily browned after a half hour, so we lowered them in the oven and covered them with foil. We removed them from the oven after two hours when the thermometer read 172 degrees F. In retrospect, we probably should have cooked them longer because the flesh around the bone, though warm, was still reddish pink. Our stuffing included cranberries, and we sauteed the onions. Everyone raved over the recipe, which we joined with sauteed brussels sprouts, sauteed spinach, garlic mashed potatoes, red wine, and flan.
Another change we made was to add a second sauce made from a reduction of about one-third cup of balsamic vinegar, one-third cup of raspberry preserves, a splash of red wine, and a splash of chicken stock with salt, pepper, and cinnamon. (Next time I would probably thicken with cornstarch.) Boil, then reduce the heat and strain the mixture to remove the seeds. Our guests preferred this more pungent sauce for the duck.
Thank you Adams Family.
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We had never roasted duck before. For a Christmas dinner for six, we roasted two six-pound...