Roast Duck with Port Garlic Sauce

Roast Duck is a famous duck dish originated from China that has been prepared since the imperial era. Here’s a simple recipe for you to make your very own roast duck!




 For Sauce: 

  •     1 5-pound duck, fresh or frozen, thawed                                                         (neck, heart and gizzard reserved)
  •     1 medium onion, quartered
  •     1 carrot, coarsely chopped
  •   1 celery stalk, coarsely chopped
  •     4 1/2 cups water
  •    2 tablespoons (1/4 stick) butter
  •    6 large garlic cloves, sliced
  •     1 cup ruby Port
  •    1 tablespoon all purpose flour

  For Duck: 

  •     1/3 cup soy sauce
  •     3 tablespoons Dijon mustard
  •     3 large garlic cloves, pressed
  •     1 teaspoon coarse salt
  •     1 teaspoon ground pepper
  •     1 teaspoon dried thyme




1. Make sauce: Cut off duck wing tips at joint. Combine neck, heart,

gizzard and wing tips in large saucepan. Add onion, carrot and celery

to pan. Add 4 1/2 cups 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.

2. 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.

 3. Make 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 bowl.

Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45

minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck

and roast, breast side up, until duck is deep golden brown and cooked

through, about 15 minutes longer. Transfer duck to platter. Serve

with sauce.