Roast Duck with Wild Mushroom Sauce

The exotic dried mushrooms in this recipe complement the duck's robust flavor for a perfect entertaining entree.

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2.5 by 3 people

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  • Makes: 6 servings
  • Prep: 15 mins
  • Roast: 1 hr 45 mins 350°F

Roast Duck with Wild Mushroom Sauce

Reviews (0)

2.5 by 3 people

Rate This!

Directions

Duck:

  1. Pull neck skin of duckling to back; fasten with a skewer. Tie drumsticks to tail. Twist wing tips under back. Place bird, breast side up, on a rack in a shallow roasting pan. Prick skin. Insert a meat thermometer into breast (the bulb should not touch the bone).
  2. Roast in a 350 degree F oven for 1-1/2 to 2 hours or until temperature reaches 180 degrees F. The drumsticks should move easily.

Sauce:

  1. Meanwhile, pour enough boiling water over dried mushrooms to cover. Let stand for 30 minutes; drain.
  2. In a saucepan cook mushrooms and onions in margarine or butter about 5 minutes or until tender. Stir in sugar. Cook and stir for 5 to 7 minutes or until vegetables are glazed. Stir in flour. Cook and stir for 3 to 5 minutes more or until flour is brown.
  3. Add beef broth, tomato paste, herb, and Worcestershire sauce. Bring to boiling. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until sauce is reduced to about 1-2/3 cups.
  4. To carve duck, remove the skin, if desired. With a sharp knife, slice duck along the backbone. Slice downward, cutting meat from ribs. Remove wings and legs. Slice breast meat. Serve with sauce. Makes 6 servings.
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Nutrition Facts (Roast Duck with Wild Mushroom Sauce)

  • Per serving:
  • 467 kcal ,
  • 25 g fat
  • (8 g sat. fat ,
  • 155 mg chol. ,
  • 483 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 43 g pro.
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