Roasted Half Duck with Dried Cranberry and Port Reduction Sauce

Roasted Half Duck with Dried Cranberry and Port Reduction Sauce

From: Executive chef Owen Appelt, The Restaurant at Mission Ranch, Carmel, CA. Yield: 2 servings.

1 Maple Leaf Farms whole duck

as needed, salt, pepper and garlic powder

Dried Cranberry and Port Reduction Sauce (yields ½ gallon):

2 Tbsp. olive oil blend

3 shallots, chopped

2 cups port wine

1 gallon duck stock

as needed, brown roux, to desired thickness

to taste, salt and pepper

1 cup dried cranberries

For sauce: Using olive oil blend, sauté chopped shallots until translucent. Add port wine and reduce by one-half. Add duck stock and reduce by one half. Add brown roux to desired thickness. Season with salt and pepper. Add dried cranberries.

To assemble plate: Plate the crispy duck and top with 2 oz. dried cranberry and port reduction sauce. Serve with seasonal vegetables and mashed potatoes.

Photo: Maple Leaf Farms