Roasted Duck With Licorice Merlot Sauce Recipe

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Roasted Duck With Licorice Merlot Sauce
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Ingredients
12
Count
Nutrition
223
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  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 350°. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.98 Kcal (934 kJ)
Calories from fat 83.24 Kcal
% Daily Value*
Total Fat 9.25g 14%
Cholesterol 19.31mg 6%
Sodium 432.54mg 18%
Potassium 123.07mg 3%
Total Carbs 21.84g 7%
Sugars 15.61g 62%
Dietary Fiber 4.39g 18%
Protein 2.48g 5%
Vitamin C 12.6mg 21%
Vitamin A 0.1mg 3%
Iron 0.3mg 2%
Calcium 24mg 2%
Amount Per 100 g
Calories 105.23 Kcal (441 kJ)
Calories from fat 39.28 Kcal
% Daily Value*
Total Fat 4.36g 14%
Cholesterol 9.11mg 6%
Sodium 204.13mg 18%
Potassium 58.08mg 3%
Total Carbs 10.31g 7%
Sugars 7.37g 62%
Dietary Fiber 2.07g 18%
Protein 1.17g 5%
Vitamin C 6mg 21%
Iron 0.1mg 2%
Calcium 11.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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