Roasted Duck With Licorice Merlot Sauce Recipe

Name: Roasted Duck With Licorice Merlot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons honey; 12 kumquats, halved lengthwise and seeded; 1 1/2 cups dry red wine, such as Merlot; 1/4 cup chicken stock or 1/4 cup low sodium chicken broth; 8 small black jelly beans; 2 lbs celery root (quartered, peeled and cut into 2-inch chunks); 1 large idaho potato, peeled and cut into 2-inch chunks; salt; 5 tablespoons cold unsalted butter; 1 tablespoon imported hazelnut oil; fresh ground pepper; 6 large muscovy duck breasts, with skin (about 1/2 pound each)

Servings: persons

3 tablespoons honey
12 kumquats, halved lengthwise and seeded
1 1/2 cups dry red wine, such as Merlot
1/4 cup chicken stock or 1/4 cup low sodium chicken broth
8 small black jelly beans
2 lbs celery root (quartered, peeled and cut into 2-inch chunks)
1 large idaho potato, peeled and cut into 2-inch chunks
salt
5 tablespoons cold unsalted butter
1 tablespoon imported hazelnut oil
fresh ground pepper
6 large muscovy duck breasts, with skin (about 1/2 pound each)

1
.In a medium saucepan, simmer the honey over moderate heat for 1 minute. Add the kumquats and cook until softened, about 3 minutes.
2
Strain the honey into a medium saucepan; reserve the kumquats separately.
3
Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.
4
Add the jelly beans, remove the saucepan from the heat and let stand until the sauce has a nice licorice flavor, about 5 minutes. Discard the jelly beans.
5
Preheat the oven to 350u00b0. In a large saucepan, cover the celery root and potato chunks with water and add 1 teaspoon of salt.
6
Boil over moderately high heat until tender, about 30 minutes. Drain the vegetables; return them to the saucepan and shake over high heat to dry out.
7
Transfer the celery root and potato to a food processor and puree until smooth. Wipe out the saucepan and return the puree to it. Stir in 3 tablespoons of the butter and the hazelnut oil.
8
Season with salt and pepper, cover and keep warm.
9
Heat a large skillet. Using a sharp knife, score the duck breast skin in a cross-hatch pattern.
10
Season the breasts with salt and pepper and add 3 to the skillet, skin side down. Cook over moderate heat until the skin is deep brown and crisp, about 5 minutes; spoon off the fat once or twice.
11
Turn the breasts and cook until browned on the bottom, about 2 minutes. Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.
12
Bake the duck in the oven for about 6 minutes, or until medium rare. Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.
13
Bring the licorice sauce just to a boil. Remove from the heat and whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
14
Thinly slice the duck breasts crosswise and arrange the slices on 8 large plates.
15
Spoon the licorice sauce over the duck and top with the honeyed kumquats. Spoon the celery root puree alongside the duck and serve.

426

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 3 tablespoons honey, 12 kumquats, halved lengthwise and seeded, 1 1/2 cups dry red wine, such as Merlot, 1/4 cup chicken stock or 1/4 cup low sodium chicken broth, and more.

Yes, Roasted Duck With Licorice Merlot Sauce falls under the Meat & Poultry 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!

Roasted Duck With Licorice Merlot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions