Indulge in the decadent flavors of a classic roast duck paired with luxurious foie gras. This sophisticated dish is perfect for special occasions, offering a delightful combination of tender duck meat and the rich, velvety texture of foie gras.
Roast Duck with Foie Gras
Indulge in the decadent flavors of a classic roast duck paired with luxurious foie gras. This sophisticated dish is perfect for special occasions, offering a delightful combination of tender duck meat and the rich, velvety texture of foie gras.
Ingredients
- 1 whole duck about 5-6 lbs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup chicken or duck broth
- 1/2 cup orange juice
- 1/4 cup brandy
- 1 teaspoon thyme dried or fresh
- 1 teaspoon rosemary dried or fresh
- 1/2 cup foie gras sliced
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the duck dry with paper towels. Season the duck inside and out with salt and pepper.
- In a roasting pan, place the duck on a rack. Roast for 1.5 to 2 hours or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- While the duck is roasting, prepare the sauce. In a saucepan, combine chicken or duck broth, orange juice, brandy, thyme, and rosemary. Simmer over medium heat until it reduces by half.
- In the last 15 minutes of roasting, brush the duck with olive oil and baste it with the prepared sauce.
- Once the duck is done, let it rest for 10 minutes before carving.
- While carving, serve the duck slices with foie gras on top and drizzle with the remaining sauce.