Roast Duck with Roasted Fruit Compote

Category,

Our duck recipe is easy but looks like you worked on it all day! You can use this recipe for chicken, if you prefer.

Yields8 Servings
For the duck:
 1 (4 lb) duck, thawed
 ½ tsp kosher salt, divided
 ¼ tsp ground white pepper, divided
 ½ cup coarsely chopped celery
 ½ cup coarsely chopped carrot
 1 small onion, quartered
 1 garlic clove, minced
 1 orange,, cut in half
 3 cups dry red wine
For the fruit compote:
 1 purple plum, pitted and cut into 1" pieces
 1 ½ tsp chopped fresh rosemary
 1 peach, cut into 1" pieces
 2 Bartlett or Anjou pears, cut into 1" pieces
 2 Golden Delicious apples, cut into 1" pieces
 2 tbsp dry white wine
For the duck:
1

Preheat oven to 375 degrees F.

2

Rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place celery, carrot, onion, and garlic in cavity; tie ends of legs together with string. Lift wing tips up and over back; tuck under duck. Place duck on a rack in a roasting pan. Rub cut sides of orange halves over duck; and pierce skin over breast several times with a fork.

3

Bake for 1 Hour 45 Minutes or until a thermometer registers 180 degrees, basting every 30 Minutes with red wine. Let stand 10 minutes. Sprinkle duck with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover; keep warm. Drain pan drippings.

4

Increase oven temperature to 475 degrees.

For the compote:
5

Combine plum, rosemary, peach pears and apples in bottom of roasting pan tossing gently. Bake at 475 degrees for 25 Minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 Minutes. Serve with duck.

Category,

Ingredients

For the duck:
 1 (4 lb) duck, thawed
 ½ tsp kosher salt, divided
 ¼ tsp ground white pepper, divided
 ½ cup coarsely chopped celery
 ½ cup coarsely chopped carrot
 1 small onion, quartered
 1 garlic clove, minced
 1 orange,, cut in half
 3 cups dry red wine
For the fruit compote:
 1 purple plum, pitted and cut into 1" pieces
 1 ½ tsp chopped fresh rosemary
 1 peach, cut into 1" pieces
 2 Bartlett or Anjou pears, cut into 1" pieces
 2 Golden Delicious apples, cut into 1" pieces
 2 tbsp dry white wine

Directions

For the duck:
1

Preheat oven to 375 degrees F.

2

Rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place celery, carrot, onion, and garlic in cavity; tie ends of legs together with string. Lift wing tips up and over back; tuck under duck. Place duck on a rack in a roasting pan. Rub cut sides of orange halves over duck; and pierce skin over breast several times with a fork.

3

Bake for 1 Hour 45 Minutes or until a thermometer registers 180 degrees, basting every 30 Minutes with red wine. Let stand 10 minutes. Sprinkle duck with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover; keep warm. Drain pan drippings.

4

Increase oven temperature to 475 degrees.

For the compote:
5

Combine plum, rosemary, peach pears and apples in bottom of roasting pan tossing gently. Bake at 475 degrees for 25 Minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 Minutes. Serve with duck.

Roast Duck with Roasted Fruit Compote

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.