Roasted Peking Duck with Pomegranate Sauce
- 1 Granny Smith apple, cut to wedges
- 1 ginger root, chopped roughly
- Cracked black peppercorns
- 1 Peking duck, air dried from Chinese market
- Wooden skewers
- 1 tablespoon vegetable oil
- 1/2 cup shallots, sliced
- 2 cups port wine
- 1 cup red wine
- 1 cinnamon stick
- 1/2 piece star anise
- 1 -inch sprig rosemary
- 2 cups chicken stock
- 1/2 cup duck demi-glace
- 1 cup pomegranate seeds
- Salt and pepper
- 1 tablespoon unsalted butter
- Combine the apple, chopped ginger, and peppercorns in a bowl.
- Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing).
- Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings).
- Place the duck on a pan fitted with a rack (breast side up), and roast in a preheated 375 degree convection oven for 40 minutes.
- If you don't have a convection oven, roast the duck in a conventional oven at 400 degrees for 55 minutes, or until the duck is a deep golden brown color.
- To serve, allow duck to rest 5 minutes before cutting.
- Carefully remove breast and leg from the duck.
- In a medium sized saucepot, heat 1 tablespoon of vegetable oil.
- Add shallots, and sweat, do not cook until the shallots color.
- Add wines and bring to a boil.
- Add cinnamon stick, star anise, and rosemary.
- Reduce wine by 2/3, add chicken stock, demi-glace, and 3/4 cup of the pomegranate seeds, and reduce by half, until sauce reaches a syrupy consistency.
- Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter.
- Strain sauce through a fine chinois and serve or keep hot in a hot water bath.
- When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds.
apple, ginger root, peking duck, skewers, vegetable oil, shallots, port wine, red wine, cinnamon, star anise, rosemary, chicken stock, pomegranate seeds, salt, unsalted butter
Taken from www.foodnetwork.com/recipes/roasted-peking-duck-with-pomegranate-sauce-recipe.html (may not work)