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Recipe for :

Roast Duck with Port and Garlic Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


For Duck:
1 x 5 lb 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

For sauce:
Neck, heart and gizzard from duck
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


The 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.
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and sauté until golden, about 2 minutes.
  • Add Port and boil for 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. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)

The Duck:

  • Preheat oven to 400°F.
  • 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 for 45 minutes.
  • Turn duck and roast, breast side down, for 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.

Serves 4

Martin James