11 hours ago, Kim Shook said:Oh, dear Lord, @Ann_T! That duck, that sauce, that cabbage, those potatoes. I am not a well woman and I nearly fainted at the sight of that deliciousness. What an incredible way to cook duck. I really want to do that. Would you please steer me towards the sauce recipe?
@Kim Shook, I'm sorry that you aren't feeling well. Hope you are both better soon.
You can find the recipe here - http://www.thibeaultstable.com/2009/02/everything-is-just-ducky.html
ETA: @Kim Shook, I just noticed you asked about the sauce too. I kind of winged it. Started with a roux, cooked until golden, and then added broth that I made from the neck of the duck started with chicken broth. Zest of a large orange, the juice of the orange, fresh thyme and added a crack garlic clove. Simmered for about 20 minutes. Added more orange juice, port, and I wanted the sauce a little sweeter so I added a dollop of an Apricot brandy jam that I had on hand. Orange marmalade would have worked well too. Moe loved the sauce.
