Cooking time

Herb Duck Roast in a Port and Chocolate Flambé Sauce

  • Preparation : 30 minutes
  • Cooking : 120 minutes
  • Portions : 6

Ingredients

  • 1 Brome Lake Ducks boneless duck breast roast with herbs
  • 4 red beets, peeled and quartered
  • 4 golden beets, peeled and quartered
  • 16 baby potatoes, cut in half
  • 45 ml (3 tbsp) olive oil
  • Salt and pepper to taste
  • For the sauce
  • 15 ml (1 tbsp) rendered duck fat
  • 60 ml (¼ cup) dried French shallots, chopped
  • 125 ml (½ cup) Port
  • 250 ml (1 cup) duck stock
  • 30 ml (2 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) dried herb mixture
  • 30 g (about 1 oz) 70% dark chocolate, cut into chunks
  • 60 ml (¼ cup) 15% cooking cream
  • 10 ml (2 tsp) cornstarch
  • Salt and pepper to taste

Preparation

  1. Preheat the oven to 165 °C (330 °F).

  2. In a bowl, add the beets, potatoes and a third of the olive oil. Season with salt and pepper, and mix.

  3. Place the duck roast on a baking sheet lined with parchment paper. Brush the roast with the rest of the olive oil. Arrange the vegetables around the duck roast.

  4. Roast in the oven for 2 to 2.5 hours, until a cooking thermometer inserted in the roast reaches a temperature between 65 °C and 68 °C (150 °F and 154 °F).

  5. Remove the roast from the oven and place on a cutting board. Cover loosely with a sheet of aluminum foil. Let stand for 15 to 20 minutes before slicing.

  6. In the meantime, heat the duck fat in a saucepan over medium heat. Sauté the shallots for 1 to 2 minutes.

  7. Add the port to the pan and flambé. Cook until the liquid has almost completely evaporated.

  8. Add the duck stock, balsamic vinegar and herb mixture. Bring to a boil, then simmer for 1 to 2 minutes over medium-low heat.

  9. Add the chocolate and the cream to the pan. Stir gently until the chocolate melts.

  10. In a bowl, dissolve the cornstarch in a little cold water. Add the diluted cornstarch to the pan. Stir, then bring to a boil. Simmer until thickened. Season with salt and pepper, and stir.

  11. Slice the duck roast into ½-inch (1 cm) slices.

  12. Divide the sliced duck meat among the plates and drizzle with the sauce.

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