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Teal Ducks In Port Wine Sauce
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| What You Need: |
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4 eight-ounce oven-ready teal ducks
1 teaspoon salt
˝ teaspoon freshly ground black pepper
6 tablespoons butter, melted
1 tablespoon flour
˝ cup port
˝ cup chicken stock, fresh or canned
1 teaspoon strained fresh lemon juice
2 tablespoons finely grated lemon peel
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| How To Cook: |
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1. Preheat the oven to 400°F. Wash the ducks briefly under cold running water and pat them dry, inside and out, with paper towels. Season the cavities and skin of the ducks with the salt and pepper.
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2. Place the birds on their right sides on a rack set in a shallow roasting pan. With a pastry brush, spread 2 tablespoons of the melted butter evenly over the ducks and roast them in the middle of the oven for 10 minutes. Turn the birds over on their left sides, brush them with 2 more tablespoons of melted butter and roast for 10 minutes longer.
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3. Then turn the ducks breast side up, brush them with the remaining melted butter and continue to roast for 10 to 15 minutes more, or until the drumsticks feel soft to the touch and the juices that run out of their vents are clear yellow. Transfer the ducks to a heated platter and drape them with foil to keep them warm while you prepare the sauce.
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4. With a metal spatula, scrape up 1 tablespoon of the brown drippings remaining in the roasting pan and transfer them to a small saucepan set over low heat. Add the flour to the drippings and mix well.
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5. Stirring constantly with a wire whisk, pour in the port and chicken stock in slow, thin streams and cook over high heat until the sauce comes to a boil, thickens lightly and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
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6. Stir in the lemon juice and taste the sauce for seasoning. Pour the sauce.
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