Brome Lake duck roast in a white wine sauce
- 1 Brome Lake duck roast
- 5 ml (1 tsp) Brome Lake duck fat
- 1 French shallot, minced
- 125 ml (1/2 cup) fruity white wine
- 125 ml (1/2 cup) Brome Lake duck stock
- 5 ml (1 tsp) apple or port jelly
- 2 leaves fresh basil, minced
- 15 ml (1 tbsp) 35% cream
Take the roast out of the refrigerator 15 minutes before cooking.
Preheat the oven to 375˚F (190˚C).
Melt the duck fat in an oven-safe pan. Take the roast out of the packaging, rinse under cold water and pat dry with paper towel and place in the skillet. Sear the roast over high heat to brown it, 5 to 10 minutes on each side. Place it in a roasting pan, and cook for 45 minutes in the oven. Cooking times may vary depending on the type of oven used. Duck roast is best when the meat is pink, with an internal temperature of 145˚F (63˚C). Remove the roast from oven and let rest for 15 minutes, loosely covered with aluminium foil.
Meanwhile, melt the duck fat in a frying pan and sauté the shallot until golden. Deglaze with the wine and reduce to half. Add the duck stock and reduce to half again. Add the jelly, stir and simmer 2 minutes. Remove from heat, and add the cream and the basil. Keep warm.
Slice the roast and pour white wine sauce on top.