Young Duck Roasted with Red Butter Recipe
Young Duck Roasted with Red Butter
Flavors of France
Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: 70 minutes

Difficulty: Easy
Chef's Note

For cooks seeking a sophisticated, yet easy, recipe, this roasted duck with red butter, which pairs sweet and savory flavors, will be your party's secret weapon!

For 4 servings

- 1 ready-to cook young duck, about 1.5 kg / 3 lb.
- 1 onion
- 1 carrot
- 1 clove of garlic
- 2 tbsp. of four-berry jam (cherry, strawberry, red currant, raspberry)
- 1 tbsp. peanut oil

For the sauce
- 3 shallots, chopped
- 100 g (6 tbsp.) butter
- 400 ml (1 1/2 cups) red wine
- 1 bay leaf
- 1 sprig of thyme
- 1 tbsp. of four-berry jam
- a pinch of salt and pepper

  1. Cut up the onion and carrot. Crush the garlic clove. Set aside. 
  2. Season the duck with salt and pepper and brown briskly in a sauté pan with a little oil. Transfer to a roasting pan. Brush with the jam, and add the onion, carrot and garlic to the pan.
  3. Roast the duck in a preheated 180°-200° C (350-400° F) oven for 45 minutes, adding a glass of water half-way through the cooking time. Turn off the oven and let the duck rest for 15 minutes.

Sauce and presentation

  1. Remove the butter from the refrigerator. Place the chopped shallots, wine, bay leaf, thyme and pepper into a saucepan. Reduce to 3 tbsp. over high heat. 
  2. Gradually whisk in the butter (softened in a microwave or over warm water). Strain; add 1 tbsp. jam. Keep hot over hot water.
  3. Remove the breasts and wing from the duck. Cut the legs into drumsticks and thighs and return to the oven for 10 minutes. 
  4. Serve the breasts and legs napped with sauce, surrounded by sautéed potatoes and a mixed salad lightly dressed with sherry vinegar.
Young Duck Roasted with Red Butter 1
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