Fall Recipe: Roast Duck with Balsamic Reduction
For us, roast duck and our Anderson Valley Pinot Noir are an embodiment of autumn. Blogger Megan Flynn Peterson shows you how to make this involved, but delicious dish at home.
Recently, my husband and I moved a lot closer to home, and my brother came to visit us in celebration. The two of us have always loved cooking together, so we planned a pretty intimidating menu of roast duck, which I’ve never made before. It ended up being such a success that I couldn’t resist sharing our recipe with you. (It was about as complicated as I expected, but well worth the effort.) Bon appétit!
Why Roast Duck?
When it comes to fall cooking, few dishes evoke the cozy, comforting essence of the season quite like roast duck. This rich and flavorful bird brings a unique taste that’s both indulgent and satisfying, making it the perfect centerpiece for a special meal. The crispy skin, tender meat, and the depth of flavor created by roasting really elevate any dining experience.
Duck has a slightly gamy flavor that sets it apart from other poultry, making it an exciting choice for those looking to impress at the dinner table. Plus, it pairs beautifully with the sweet and savory notes of seasonal ingredients, like dried apricots and root vegetables. As the leaves change and the air turns crisp, there’s nothing quite like gathering friends and family around a table filled with the warmth of roast duck. You cannot go wrong with a roast duck recipe!
Pairing Suggestions with La Crema Wine
No meal is complete without the perfect pairing, and when it comes to roast duck, La Crema’s Anderson Valley Pinot Noir is a standout choice. This wine’s vibrant acidity and rich fruit flavors harmonize beautifully with the savory notes of the duck. The wine’s hints of cherry and spice complement the sweetness of the balsamic reduction and dried apricots, creating a delightful balance that enhances the entire dining experience.
So, grab a bottle of La Crema’s Pinot Noir and get ready for a feast that captures the essence of autumn in every bite and sip!
Fall Recipe: Roast Duck with Potatoes and Carrots
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Cook time:
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Serves: 4
Ingredients
- One 5 pound duck
- 5 shallots–three for the duck, two for the sauce
- 4-5 carrots
- About 2 cups (or more) of fingerling potatoes
- 2 cups dried apricots, diced
- Approximately 10 cups of chicken broth (enough to cover the duck in a large pot)
- 3 bay leaves
- Several sprigs of fresh rosemary
- 3 tablespoons balsamic vinegar
- Salt and pepper
Instructions
- Braise the duck by heating a large pot chicken broth seasoned with bay leaves, salt, peppercorns, and one sprig of rosemary. Prick the skin of the duck several times with a knife, then carefully submerge the bird into the pot once the broth is boiling. Reduce heat and simmer for 45 minutes.
- While the duck is braising, you can prepare your vegetables. In a 400 degree oven, roast fingerling potatoes and chopped carrots with olive oil, garlic, salt, pepper, and chopped rosemary for about 35-40 minutes, or until potatoes are tender.
- Remove vegetables and set aside.
- Raise the temperature of your oven to 500 degrees. Remove duck from simmering stock pot and place in a roasting pan with three of the shallots, quartered. Dry the duck’s skin well with paper towels and season with salt and pepper.
- Place the roasting pan in the oven and cook at 500 degrees for 30 minutes, or until the skin is brown and crispy.
- In the meantime, make the sauce by sautéing two chopped shallots in a smaller sauce pot with a bit of fat from the stock pot. Add one tablespoon of chopped rosemary, three tablespoons of balsamic vinegar, and then the dried apricots. Mix well and add about three cups of the stock. Reduce by half over medium heat (we just cooked and stirred until the duck was done).
- To serve, arrange duck on a large platter with roasted vegetables and sauce on the side. Enjoy with La Crema’s pinot noir–we did!
Making It Your Own
One of the best parts about cooking is the freedom to customize recipes to suit your tastes. With this roast duck, you can easily make it your own by experimenting with different flavors and ingredients. For instance, feel free to swap out the dried apricots for other fruits like cherries or figs, which can add their own unique sweetness and depth to the dish.
You can also play around with the herbs! While rosemary adds a lovely earthy note, consider mixing in thyme or sage for a different flavor profile. If you like a bit of heat, try incorporating some crushed red pepper flakes into the balsamic reduction for a kick that contrasts nicely with the richness of the duck.
Don’t forget about the vegetables! While fingerling potatoes and carrots are fantastic, you could also include root veggies like parsnips or turnips, or even seasonal squash for a vibrant twist.
Encourage your friends and family to join in on the fun by sharing their own variations and ideas. Cooking is all about creativity, so have fun with it, and make this dish truly yours!
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