Roast Duck with Port Garlic Sauce
Experience the ultimate indulgence with this Roast Duck with Port Garlic Sauce, a dish that exudes elegance and rich, robust flavor. This recipe features a succulent whole duck seasoned to perfection and roasted until golden, complemented by a velvety port wine sauce infused with garlic, fresh thyme, and a hint of orange zest. The duck's natural juices meld with the sauce for a luxurious finish, while roasted aromatics add depth to the dish. Perfect for special occasions or dinner parties, this centerpiece pairs beautifully with creamy mashed potatoes or caramelized vegetables. Elevate your cooking repertoire with this show-stopping roasted duck recipe that’s as impressive as it is delicious!
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Recipe Information
Ingredients
- 1 kg whole duck
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1 celery stalk, roughly chopped
- 1 cup port wine
- 2 cups chicken stock
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 2 fresh thyme sprigs
- 1 tsp orange zest
Instructions
Preheat your oven to 190°C (375°F).
Rinse the duck inside and out and pat it dry with paper towels. Trim any excess fat and skin.
Season the duck generously with salt and black pepper, rubbing it both inside and out.
In a roasting pan, toss the chopped carrot, onion, and celery. Add the thyme sprigs.
Place the seasoned duck on a roasting rack set over the vegetables in the pan. Drizzle olive oil over the duck.
Roast the duck in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 74°C (165°F). Baste the duck with its rendered fat every 30 minutes.
While the duck is roasting, start making the port garlic sauce. Heat 1 tablespoon of butter in a saucepan over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the flour and whisk to form a roux.
Slowly add the port wine, whisking constantly to avoid lumps. Let the mixture simmer for 2-3 minutes.
Stir in the chicken stock, orange zest, and a small pinch of salt. Allow the sauce to reduce over low heat for about 10-15 minutes, or until thickened.
Once the duck is cooked, remove it from the oven and let it rest for 15 minutes before carving.
Strain the pan drippings into the sauce, stirring to incorporate the roasted flavors.
Whisk in the remaining butter to give the sauce a glossy finish.
Carve the duck and serve with the port garlic sauce drizzled over the slices. Optionally, serve with roasted vegetables or mashed potatoes on the side.
Nutrition Facts
Calories |
4603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.7 g | 453% | |
| Saturated Fat | 112.2 g | 561% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 7274 mg | 316% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 46.9 g | ||
| Protein | 221.1 g | 442% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
