One of my parents’ favorite restaurants was La Grenouille in NYC. They were always greeted warmly at the door and given their favorite table in the front of the restaurant. They had a perfect view of the magnificent flowers that Madame Masson always had there. On special occasions, my brother and I used to join them. I used to love the way they served the sliced breast of duck. The skin was so crisp and the duck meat was oozing with flavor from either the orange or berry sauce that they were serving that night. What a special treat it was! That duck is a food memory that I knew I had to reproduce in my Kosher kitchen.
This is a mouth watering recipe that is relatively simple to prepare except for cleaning the ducks. Major TIME saving hint: Get pre-roasted unseasoned ducks from your butcher and then braise them in the sauce.
Prep time for cleaning ducks-endless. Ask the butcher to at least singe them for you if you don’t want to buy them pre-roasted.
Prep time for sauce: 15 minutes
Braising time after the ducks are roasted: 45 minutes
Roast Duck In Mixed Fruit Sauce
By April 6, 2014Published:
- 8 quarters (8 Servings)
- 2 ducks
- 2 lemons
- 24 ounces Cranberry Juice
- 12 ounces black currant preserves
- 1 teaspoon Ground Allspice
- 1/3 cup potato starch dissolived in 1 cup water
- 24 ounces frozen mixed fruit blueberries, strawberries, peaches-defrosted
- 1 large roasting pan
- 1 non stick roasting rack
- 1 long handled fork
- 1 medium saucepan