Roast Duck With Port Garlic Sauce

A delicious duck recipe from the upperline restaurant in new orleans, courtesy of bon appetit. I recommend making the sauce a day ahead, as i found that it takes a little longer to reduce than what is stated.

Steps

For sauce:.

Cut off duck wing.

Combine neck , heart , gizzard and wing.

Add onion , carrot and celery to pan.

Add water and bring to boil.

Reduce heat and simmer 1 hour.

Strain stock into medium saucepan.

Boil stock until reduced to 1 cup , about 15 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium heat.

Add sliced garlic and saute until golden , about 2 minutes.

Add port and boil 5 minutes.

Add reduced duck stock and boil until reduced to 1 cup , about 8 minutes.

Mix remaining 1 tablespoon butter and flour in small bowl.

Whisk into sauce and simmer until thickened , about 1 minute.

Season sauce with salt and pepper.

For duck:.

Preheat oven to 400f.

Trim excess fat from cavity of duck.

Using fork , pierce duck skin in several places.

Place duck , breast side up , on rack in large roasting pan.

Brush soy sauce over duck.

Mix mustard and pressed garlic in small bowl.

Brush mustard mixture over duck.

Mix salt , pepper and thyme in another small .

Ingredients

duck, onion, carrot, celery, water, butter, garlic cloves, ruby port, all-purpose flour, soy sauce, dijon mustard, coarse salt, pepper, dried thyme