Duck with Dried Tomatoes

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 duck, 2.3 kg (5 lb)
30 ml (2 tbsp) honey
60 ml (4 tbsp) balsamic vinegar
30 ml (2 tbsp) water
3 onions, thinly sliced
15 dried tomatoes packed in oil, cut in thin strips
30 ml (2 tbsp) oil from the dried tomatoes

Directions

1. Remove all visible fat from the duck and prick the skin all over with the tip of a knife.
2. Place a rack in a roasting pan containing boiling water and place the duck on the rack. Cover the whole pan tightly with aluminum foil and steam the duck for 1 hour on the stovetop.*
3. Preheat oven to 200°C /400°F.
4. In a small saucepan, heat the honey, half the vinegar and the water for 1 minute. Set aside.
5. Place the duck on a rack in a roasting pan and brush with the honey-vinegar glaze.
6. Finish in the oven for 30 minutes, brushing with the glaze every ten minutes, until the skin is a nice mahogany colour.
7. In a skillet, wilt the onions with the dried tomato strips in the tomato oil, stirring frequently. Add the remaining vinegar and stir to combine.
8. Cut the duck into 4 portions and serve with the caramelized onions.

*After steaming, the duck skin will still be white and soft. The roasting will turn it brown and crispy.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2598

• Type of Meal Main Courses

Type of Meal Main Courses