Ingredients with Measurements:
- 2 Rouen ducks (about 4-5 pounds each)
- Salt and pepper
- 1/2 cup cognac
- 1/2 cup red wine
- 1/2 cup chicken stock
- 1/4 cup red currant jelly
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream
Special equipment needed:
- Roasting pan
- Saucepan
- Whisk
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 425°F.
2. Season the ducks inside and out with salt and pepper.
3. Place the ducks in a roasting pan and roast for 20 minutes.
4. Reduce the oven temperature to 350°F and continue roasting for 1 1/2 to 2 hours, or until the internal temperature of the ducks reaches 165°F.
5. Remove the ducks from the oven and let them rest for 10 minutes before carving.
6. While the ducks are resting, prepare the sauce. In a saucepan, melt the butter over medium heat.
7. Add the shallot and cook until softened, about 3 minutes.
8. Add the flour and whisk until smooth.
9. Gradually whisk in the cognac, red wine, chicken stock, and red currant jelly.
10. Bring the sauce to a simmer and cook until thickened, about 10 minutes.
11. Stir in the heavy cream and cook for an additional 2 minutes.
12. Serve the sliced duck with the sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
5. Temperature:
Roasting temperature: 425°F (218°C)
Internal temperature of the ducks: 165°F (74°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 558
Fat: 25g
Saturated Fat: 9g
Cholesterol: 234mg
Sodium: 307mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 8g
Protein: 60g
Substitutions for ingredients:
- Instead of Rouen ducks, you can use Pekin ducks or Muscovy ducks.
- Instead of cognac, you can use brandy or whiskey.
- Instead of red wine, you can use white wine or port.
- Instead of red currant jelly, you can use raspberry jelly or cranberry jelly.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- You can add herbs such as thyme, rosemary, or sage to the sauce for extra flavor.
- You can serve the duck with roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- You can use the leftover duck meat to make sandwiches or salads.
Tips and tricks:
- Make sure to season the ducks generously with salt and pepper for the best flavor.
- Use a meat thermometer to ensure that the internal temperature of the ducks reaches 165°F.
- Let the ducks rest for 10 minutes before carving to allow the juices to redistribute.
- To make the sauce ahead of time, prepare it up to the point of adding the heavy cream. Reheat the sauce and add the heavy cream just before serving.
Storage instructions:
Store leftover duck and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the duck in the oven at 350°F for 10-15 minutes, or until heated through. Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Arrange the sliced duck on a platter and pour the sauce over it. Garnish with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Red wine such as Pinot Noir or Cabernet Sauvignon.
- Roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- Mashed potatoes or polenta.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- Mashed potatoes or polenta.
- Green salad with vinaigrette dressing.
Troubleshooting advice:
- If the ducks are browning too quickly, cover them with foil.
- If the sauce is too thick, add more chicken stock or wine to thin it out.
Food safety advice:
- Make sure to cook the ducks to an internal temperature of 165°F to ensure that they are safe to eat.
- Store leftover duck and sauce separately in the refrigerator for up to 3 days.
Food history:
Rouen duck is a breed of domestic duck that originated in France. It is known for its flavorful meat and is often used in traditional French dishes such as Duck à l'Orange and Duck Confit.
Flavor profiles:
The Rouen duck has a rich and savory flavor that pairs well with the sweet and tangy sauce Rouennaise.
Serving suggestions:
Serve the sliced duck with the sauce and your choice of side dishes.
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Region: French