RECIPES
WHOLE ROASTED DUCK WITH RHUBARB GINGER SAUCE
1 whole duck, approximately 5 pounds, | 3 T. grated ginger |
washed and dried | 1 bunch rhubarb, all leaves removed |
1 1⁄2 cup dry red wine | and chopped in 1 inch pieces |
2 tablespoon fresh lemon juice | 1/2 cup honey |
Tie legs togetherusing string, then tuck wings under the body. Combine red wine and lemon juice and marinateduck in refrigeratorfor 1 hour.
Combine ginger, rhubarb and honey in a small sauce pan. Cook on medium heat on stove top until rhubarb is soft. Puree with hand blender. Put oven rack in lower position and preheat toaster oven to 400°F. Place duck on a baking dish and baste with rhubarb sauce. Roast 15 minutes. Baste again. Reduce heat to 300 degrees. After 1 hour, cover with foil. Continue cooking at 300 degrees for 3 more hours. Remove foil and raise temperature to 400 degrees for last 15 minutes. Breast internal temperature should register 165°F on a meat thermometer.
Let stand for 10 minutes before carving. Serve duck with Rhubarb Ginger Sauce. 4 servings.
