Roast Duck With Port-Garlic Sauce Recipe
A delicious duck recipe from the Upperline Restaurant in New Orleans, courtesy of Bon Appetit. I recommend making the sauce a day ahead, as I found th
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Cooking tools:
- Roasting rack
- Roasting pan
- Pastry brush
- Fine-mesh sieve
- Saucepan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Fork
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
- Refrigerator
Ingredients
- 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
- 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
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