Roast Duck with Cranberry Sauce

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Title: Roast Duck with Cranberry Sauce
Categories: Poultry, Main dish, Sauces
Yield: 2 servings

4 lb Duckling
1/4 c Port Wine
2 tb Butter
2 tb Flour
1 c Chicken Broth
1/4 c Orange Juice
2 tb Brown Sugar
1/2 c Cranberries
1 ds Cayenne Pepper
1/2 Lemon
1 ds Salt
1 ds Ground Pepper

Rinse duck under cold water and pat dry.Remove any large lumps of
fat from skin. Rub inside cavity and skin of duck with lemon and
season cavity and skin with salt and pepper. Truss bird, place on
rack and set in shallow roasting pan. Roast at 350 degrees for 30
minutes Pierce skin all over with fork to release fat.

Continue roasting until duck is completely cooked, 1 1/2 to 2 hours.
About once every hour, remove all but 1 cup of fat from pan, some
remaining fat will keep pan from scorching. Increase oven temperature
to 500 degrees for the last 15 minutes of roasting to crisp skin.

Remove duck from oven and set on warm plate. Pour off and discard fat.
Place roasting pan on top of stove. Add port and heat over low heat,
scraping up any browned bits. Add butter and heat until melted. Add
flour, stirring until smooth.

Add chicken broth and whisk constantly until smooth and thickened, 2
to 3 minutes. Stir in orange juice and 2 tbs. brown sugar and mix
well. Add cranberries and cook over high heat until cranberries pop,
2 to 3 minutes. Add cayenne and more salt and pepper to taste. If
mixture is too tart, add remaining brown sugar.

To serve, cut duck in half lengthwise using poultry shears and
place on two serving dishes. Pour half of sauce over each serving.
Serve immediately.

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