ROAST DUCK WITH PRUNES AND JUNIPER BERRIES
Main Ingredient: DUCK*PRUNES*JUNIPER Cuisine: French
Ingredients
3 cups of water
30 juniper berries, slightly crushed
1 5-pound duck; heart, liver, gizzard, and neck reserved
5 large fresh thyme sprigs
1 bay leaf
16 large pitted prunes (about 10 ounces)
2 tablespoons red wine vinegar
Nutrition Facts
per serving of Makes 4 servings.Calories
500Directions
Step 1Bring 3 cups water, 20 juniper berries, and pinch of salt to boil in large saucepan.
Step 2Reduce heat to medium; cover and simmer 10 minutes.
Step 3Set juniper broth aside.
Step 4Preheat oven to 450°F.
Step 5Cut wing tips from duck; reserve.
Step 6Sprinkle cavity of duck with salt and pepper.
Step 7Place heart, liver, and gizzard in cavity, then 10 juniper berries, 4 thyme sprigs, and bay leaf.
Step 8Tie legs together to hold shape.
Step 9Place duck, breast side up, in roasting pan.
Step 10Add wing tips and neck to pan.
Step 11Pour 1 cup juniper broth over duck.
Step 12Roast duck in center of oven until beginning to brown, about 30 minutes.
Step 13Meanwhile, bring remaining juniper broth to boil.
Step 14Add prunes; cover, reduce heat to medium, and simmer until prunes are soft, about 5 minutes.
Step 15Using slotted spoon, transfer prunes to small bowl.
Step 16Tilt roasting pan; spoon off 1/2 cup fat from top of liquid. Pour 1/2 cup prune poaching liquid over duck.
Step 17Turn duck, breast side down.
Step 18Pour 1/2 cup prune poaching liquid over duck.
Step 19Return to oven; roast 15 minutes.
Step 20Turn duck, breast side up.
Step 21Arrange prunes around duck; spoon pan juices over prunes.
Step 22Drizzle vinegar over duck.
Step 23Return to oven and roast duck until skin is crisp and juices run clear when thigh is pierced, about 20 minutes longer.
Step 24Transfer to cutting board, breast side down; let stand 20 minutes.
Step 25Discard wing tips and neck.
Step 26Using slotted spoon, transfer prunes to bowl.
Step 27Pour pan juices into medium saucepan; spoon off fat.
Step 28Add thyme sprig.
Step 29Boil until juices are reduced to 1 1/4 cups and thickened slightly, stirring occasionally, about 8 minutes.
Step 30Return prunes to juices to rewarm; season with salt and pepper.
Step 31Turn duck, breast side up.
Step 32Cut legs from duck.
Step 33Cut off wings with some breast attached.
Step 34Cut breasts from duck; thinly slice crosswise.
Step 35Arrange duck on platter.
Step 36Spoon juices with prunes over and serve.
