Roasted Duck with Roasted Fruit Compote

Roasted Duck with Roasted Fruit Compote
Photo by Becky Luigart-Stayner

Ingredients

  • 1 peach, cut into (1-inch) pieces
  • 2/3 cup dry red wine
  • 1 garlic clove, minced
  • 1 (4-pound) frozen dressed domestic duck, thawed
  • 1 garlic clove, minced
  • 1 cup pitted cherries
  • 1 cup pitted cherries
  • + 24 more ingredients
    • 1 ½ teaspoons chopped fresh rosemary
    • ½ cup coarsely chopped celery
    • ¼ teaspoon freshly ground white pepper, divided
    • 2 Bartlett or Anjou pears, cut into (1-inch) pieces
    • 1 small onion, quartered
    • 2 Golden Delicious apples, cut into (1-inch) pieces
    • 1 orange, halved and seeded
    • 2 Golden Delicious apples, cut into (1-inch) pieces
    • Cooking spray
    • 1 orange, halved and seeded
    • ½ teaspoon kosher salt, divided
    • ¼ teaspoon freshly ground white pepper, divided
    • ½ cup coarsely chopped carrot
    • 2/3 cup dry red wine
    • ½ cup coarsely chopped celery
    • ½ teaspoon kosher salt, divided
    • Compote:
    • Duck:
    • ½ cup coarsely chopped carrot
    • Duck:
    • Compote:
    • 1 ½ teaspoons chopped fresh rosemary
    • 1 (4-pound) frozen dressed domestic duck, thawed
    • 2 tablespoons dry white wine

Preheat oven to 375°. To prepare duck, rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place celery, carrot, onion, and garlic in cavity; tie ends of legs together with string. Lift wing tips up and over back; tuck under duck. Place duck on...

View full recipe at My Recipes

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network