Roast Duck With Port-Garlic Sauce Recipe

Name: Roast Duck With Port-Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 5 lbs duck, thawed; 1 medium onion, quartered; 1 carrot, coarsely chopped; 1 stalk celery, coarsely chopped; 4 1/2 cups water; 2 tablespoons butter; 6 large garlic cloves, sliced; 1 cup ruby port; 1 tablespoon all-purpose flour; Duck; 1/3 cup soy sauce; 3 tablespoons Dijon mustard; 3 large garlic cloves, pressed; 1 teaspoon coarse salt; 1 teaspoon pepper; 1 teaspoon dried thyme

Servings: persons

Sauce
5 lbs duck, thawed
1 medium onion, quartered
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
4 1/2 cups water
2 tablespoons butter
6 large garlic cloves, sliced
1 cup ruby port
1 tablespoon all-purpose flour
Duck
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon pepper
1 teaspoon dried thyme

1
For sauce:.
2
Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
3
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving).
4
For duck:.
5
Preheat oven to 400u00b0F. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.

441

kcal

Calories

Fat

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Sauce, 5 lbs duck, thawed, 1 medium onion, quartered, 1 carrot, coarsely chopped, and more.

Yes, Roast Duck With Port-Garlic Sauce 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!

Roast Duck With Port-Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions