Crisp Duck


2 Fresh ducks (4-5 lbs each)
2 Onions, cut in halves
4 Firm ripe mangoes
cup Water
1 cup Cassis


Pat the ducks dry with paper towels; salt and pepper the cavaties. Place the onions and oranges in the ducks and truss the ducks with cotton string.
Prick the duck skin with a 2-tine carving or roasting fork. Place the ducks breast side up in a large roasting pan with a rack. Place in an oven preheated to 450F degrees and bake for 30 minutes. Turn the heat down to 400F degrees.
Turn the ducks onto their breasts and bake for another 30 minutes. The last 30 minutes turn the ducks breast side up. Remove from the oven and allow to rest for 20 minutes. While the ducks are resting make the mango sauce. Peel and slice the mangoes and place in a heavy saucepan with the water; simmer until they are tender but still hold their shape. Add the Cassis and simmer for about 5 minutes. Carve the ducks and arrange on the platter. Serve the mango sauce with the duck.




1.0 servings


Thursday, February 11, 2010 - 10:09pm



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