Ingredients
- 1 medium-sized wild or domesticated duck
- 3 clementines
- stuffing bread, or whole-wheat with sage, parsley, thyme and rosemary added (amt your preference)
- 1/2 medium-sized onion, finely chopped
- 1/2 cup celery, finely chopped
- ½ cup salted cashews
- cranberry jelly or cranberry sauce (NOT cranberry flavored Jello!) 1 can
- 2 oz. Ruby port wine
- salt/pepper to taste
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Duck Clementina
Time: 20 minutes prep, 180 minutes cook
Servings: 4
Directions
- wash duck inside and out
- remove neck and giblets
- place 1 peeled clementine inside open cavity. ***This draws out excess grease and is not eaten after cooking.
- Make stuffing with the bread, add celery, onion, cashews, and remaining clementines.
- Add salt and pepper to taste.
- Roast 3 hours on low to moderate flame (325 to 350* in electric oven)
- The Sauce:
- Combine the port wine with the cranberry jelly or sauce . Cook until the sauce reduces by nearly a third.
- Pour over the sliced duck to serve. Serve alongside steamed Asian vegetables.
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Summary
Succulent roast duck, with Asian veg, with clementines, cashews, and cranberry, make this a taste delight. The addition of Ruiby Port wine gives a little zing to the sauce.
Prep 20 min
Cook 3 hours
Serves 4
