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Title: Apple Duck with Drambuie Sauce
Categories: Entree Poultry British Fruit
Yield: 4 Servings
| 4 | lb | Duckling |
| Salt | ||
| SAUCE | ||
| 1 | tb | Flour |
| 5 | fl | Water or duck stock |
| 4 | fl | Apple puree (sweetened) |
| 1/2 | ts | Salt |
| 1 | tb | Drambuie |
| 1 | ts | French/german mustard |
| 1/2 | ts | Garlic granules |
Wash and dry duck. Prick skin all over with a fork and rub with salt. Stand on a rack over a roasting tin. Roast 2 hours at 400F 200C Mk 6. : Remove from oven place on a carving board and keep warm while making the sauce. Remove all but 2 tb of fat from the tin (best done from time to time during the cooking IMH) and stand tin over low heat. : Blend in the flour and cook briefly to make a roux. Pour in water or duck stock (better IMH) and bring to the boil, stirring. Cook a couple of minutes then stir in apple puree, drambuie, mustard and garlic granules. Reheat and simmer a couple of minutes. Correct seasoning. Portion duck in the usual way, and serve with the sauce, roast potatoes and a sald or vegetables.
From: Spirited Cooking by Sonia Allison (pub David & Charles)
MMed IMH Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä
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