Emeril's Atlanta's Port Wine Glazed Roasted Duck wi

Name: Emeril's Atlanta's Port Wine Glazed Roasted Duck with Pureed Sweet Potatoes, Haricots Verts and Roasted Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (750-ml) bottle ruby port wine; 2 whole ducks, about 5 pounds each; 2 1/2 teaspoons kosher salt; 1 1/2 teaspoons Essence, recipe follows; 1/2 teaspoon freshly ground black pepper; 8 large shallots, peeled and root ends trimmed; 1 tablespoon olive oil; 1/4 teaspoon white pepper; 1 recipe Duck Jus, for serving, recipe follows; 1 recipe Pureed Sweet Potatoes, for serving, recipe follows; 1 recipe Haricots Verts, for serving, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 2 duck carcasses (about 4 pounds); 1 tablespoon olive oil; Salt; Freshly ground black pepper; 3 cups chopped onions; 1 1/2 cups chopped carrots; 1 1/2 cups chopped celery; 1 head garlic, split in 1/2; 6 bay leaves; 1 cup dry red wine; 1/4 cup tomato paste

Servings: persons

1 (750-ml) bottle ruby port wine
2 whole ducks, about 5 pounds each
2 1/2 teaspoons kosher salt
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly ground black pepper
8 large shallots, peeled and root ends trimmed
1 tablespoon olive oil
1/4 teaspoon white pepper
1 recipe Duck Jus, for serving, recipe follows
1 recipe Pureed Sweet Potatoes, for serving, recipe follows
1 recipe Haricots Verts, for serving, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 duck carcasses (about 4 pounds)
1 tablespoon olive oil
Salt
Freshly ground black pepper
3 cups chopped onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 head garlic, split in 1/2
6 bay leaves
1 cup dry red wine
1/4 cup tomato paste
About 3 quarts water
10 sprigs fresh thyme
8 sprigs fresh parsley
1 teaspoon black peppercorns
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons butter, room temperature
1/2 cup heavy cream
1 1/4 teaspoons ground ginger
3/4 teaspoon orange zest
1/2 teaspoon salt
1/4 pinch ground white pepper
12 ounces haricots verts, ends trimmed, or small thin green beans
Kosher salt
2 tablespoons unsalted butter

1
["Place the port in a large saucepan and bring to a boil over high heat.", "Continue to cook until the port has reduced to a thick glaze about 1/3 to 1/2 cup in volume and is thick enough to coat the back of a spoon, about 20 minutes.", "(Be especially careful near the end of the cooking time, as it is easy to burn the glaze near the end.)", "Transfer to a nonreactive, heatproof bowl and set aside to cool to room temperature before proceeding.", "Preheat the oven to 275 degrees F.", "Using a boning knife, remove the duck meat from the carcasses so that you have 4 halves, each with the wing and leg bones still attached.", "Cut the wing tips off and reserve for the duck jus along with the duck carcasses.", "Season the duck halves on both sides with 2 teaspoons of salt, the Essence, and the black pepper.", "Place on a rimmed baking sheet, skin sides up, and drizzle each duck with about 1 1/2 tablespoons of the port wine glaze.", "Rub the shallots with the olive oil and season with the remaining 1/2 teaspoon salt and the white pepper and add to the baking sheet.", "Place the baking sheet in the oven and cook until the shallots are golden brown and tender, 45 minutes to 1 hour, depending on the size of the shallots.", "Remove the shallots and keep warm until ready to serve.", "Continue roasting the duck until tender and golden brown, about 2 hours in total.", "Remove from the oven and let rest a few minutes before serving.", "When ready to serve, spoon some of the Pureed Sweet Potatoes onto each of 4 plates and top each plate with half a duck.", "Divide the roasted shallots evenly among the plates, then drizzle some of the Duck Jus around the edge of each plate.", "Drizzle some of the remaining port wine glaze over each plate, then top with a few haricots verts.", "Serve immediately.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1109

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 44 ingredients. The key ingredients include: 1 (750-ml) bottle ruby port wine, 2 whole ducks, about 5 pounds each, 2 1/2 teaspoons kosher salt, 1 1/2 teaspoons Essence, recipe follows, and more.

Yes, Emeril's Atlanta's Port Wine Glazed Roasted Duck with Pureed Sweet Potatoes, Haricots Verts and Roasted Shallots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril's Atlanta's Port Wine Glazed Roasted Duck with Pureed Sweet Potatoes, Haricots Verts and Roasted Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions