It’s a blog about Long Island, so there has to be a duck in here somewhere… and this is a wonderful recipe that I usually make in the fall, but its equally at home in March I suppose. The tang of apples and the succulence of duck… brought together with a hard cider sauce.
Here’s what you’ll need:
- A 5 pound duck
- A bottle of Bulmers original cider
- 3 granny smith apples cored and diced
- 2 tablespoons butter unsalted
- 2 tablespoons or so of flour
- A rasher of two of bacon
Preheat the oven to 325 degrees.
Rub your duck with a little salt and pepper and fill its cavity with the diced apples. Secure the flap with skewers and place it on the rack of a good roasting pan. Pour ¾ of the bottle of cider over the duck, and then lay a rasher or two of bacon over it. Pop this into the oven for about 2 ½ hours, basting every twenty of thirty minutes or so. Once the duck is cooked, transfer it to a warm serving platter and let’s make some sauce.
Deglaze the roasting pan over a medium heat with the remaining cider, then lower the heat and add the butter then start adding the flour to create a smooth roux. This is then poured into your gravy boat, and it should really float your duck over there.