Roast Pork With Shallot Confit And Port Wine Sauce  Roast Pork With Shallot Confit And Port Wine Sauce 1964 roast pork with shallot confit and port wine sauce

Roast Pork With Shallot Confit And Port Wine Sauce

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recipe image  Roast Pork With Shallot Confit And Port Wine Sauce efb22975d839905bec4b38c4b70ee3db l

This roast duck has prosperous, crispy pores and skin and is scented with lemons and oranges.

Up so a ways on February 6, 2023

Reveal: © Quentin Beaverbrook

Total Time:

2 hrs forty five minutes

Roast duck is less complicated than ever with this recipe. To render the plump and produce definite a crisp pores and skin, the duck is first steamed by cooking it over a roasting pan stuffed with water. Scattering a handful of coriander seeds into the steaming water releases their citrusy scent, which is accentuated by the oranges and lemons stuffed in the duck. The duck then roasts till the meat is subtle and the pores and skin is a crisp, toasty brown. The citrus and soy-accented pan juices are cooked appropriate down to a sauce that is good with the rich meat. Relief this duck with rice to soak up the flavorful sauce.


  • 1 (5 1/2-pound) Pekin or Long Island duck, neck reserved

  • Kosher salt

  • Freshly ground black pepper

  • 1 navel orange, one half of minimize into wedges, one half of juiced

  • 1 lemon, one half of minimize into wedges, one half of juiced

  • 2 cups water

  • 2 tablespoons coriander seeds

  • 1/2 teaspoon soy sauce

  • 1/2 tablespoon unsalted butter, softened

  • 1 tablespoon all-reason flour


  1. Preheat oven to 325°F. Cut duck all over with a intriguing knife. Season cavity with salt and pepper and stuff with orange and lemon wedges.

  2. In a medium roasting pan, combine water, coriander seeds, and duck neck. Put of dwelling duck on a rack, season with salt and pepper, situation in roasting pan over high heat, and veil with foil. Reveal water to a boil. Transfer duck to oven and roast till most plump has been rendered, 1 hour.

  3. Transfer duck to a piece ground. Enhance oven temperature to 350°F. Stress pan juices proper into a medium bowl and wing off plump. Return duck to roasting pan and slash it all over a second time. Roast, uncovered, 1 hour.

  4. Enhance oven temperature to 400°F. Tip any juices from duck cavity into roasting pan and transfer duck to a huge rimmed baking sheet. Roast duck till meat is amazingly subtle and pores and skin is crisp, 30 to forty five minutes.

  5. Meanwhile, situation roasting pan over pretty high heat. Add orange and lemon juices and boil 1 minute. Add reserved pan juices and soy sauce and boil 1 minute longer. Pour liquid proper into a dinky saucepan and ship to a simmer over moderate heat.

  6. In a medium bowl, produce a paste with butter and flour. Trail in 1/4 cup hot liquid till gentle, then quandary mixture into the saucepan. Simmer over low heat, whisking, till sauce has thickened, about 2 minutes. Season with salt and pepper.

  7. Transfer duck to a carving board and let relaxation 10 minutes. Reduce duck and relief with citrus sauce.

Suggested pairing

Juicy, roasted duck goes thoroughly with the Cabernet Sauvignon–dominated wines of Bordeaux’s left monetary institution; these wines’ currant, tobacco, and cedar notes complement the duck’s prosperous gaminess.

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