Recipe - Roasted Duck With Cranberry Port Sauce

3 Shallots; thinly cut or sliced up
Three fourths cup Red wine
One half cup Port
6 Juniper berries
5 Black peppercorns
4 Sprigs fresh thyme
1 Long island duck; (4 One half 5
pounds)
Salt and freshly ground
pepper
2 cup Chicken stock
One half cup Cranberry juice
1 tablespoon Light brown sugar
One half cup Fresh cranberries
1 tablespoon Fresh thyme; finely chopped

1. Combine the red wine, port, juniper berries, black peppercorns,
shallots, and thyme in a shallow baking dish. Add the duck, and rub the
marinade all over the outside and inside of the duck. Cover and refrigerate
for at least 8 hours or overnight, turning the duck occasionally.

2. Remove the duck from the marinade and reserve the marinade.

3. Preheat the oven to 400 F.

4. Season the duck with salt and pepper and place on a rack in a medium
roasting pan. Roast the duck approximately 1 One half hours or until a
thermometer inserted registers 150 F, or to your liking.

5. Remove pan from the oven, drain all of the fat and place the duck on a
platter. Place the pan on the stove over mediumhigh heat. Add the reserved
marinade while scraping the bottom of the pan with a wooden spatula. Add
the chicken stock, cranberry juice, cranberries, and brown sugar, and cook
until the sauce thickens. Add fresh thyme and season with salt and pepper
to your liking. © 1997 Lifetime Entertainment Services. All rights
reserved.

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