Ingredients
Directions
Roast a 2.5 kgm (5.5 pound) tender duck in the oven (medium heat) for 45 minutes.
In a saucepan, reduce a mixture of 2 T green Bell pepper juice, 1 T Cognac, 2 T dry white wine. When half reduced, add 2 tablespoons of green pepper.
When it is reduced, add half a liter (15 oz) of duck and veal stock. Keep it at a simmer for 20 minutes, while using a spoon to scoop off any solid particles that may collect on the top. Add 4 T thick fresh cream without stopping,
stirring to keep the sauce homogeneous.
Put the roast duck in a platter and pour the sauce over it.
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Submitted 4/15/06.
Source: epicurean magazine
Submitted By: b smith
Roast Young Duck Marco Polo with green peppers