Roast Duck with Tarragon

Roast Duck with Tarragon Recipe

By TogAdmin Published: April 4, 2013

Ingredients

• 1 Duck 4-41/2lb (or 2 malard)
• 1/4 pint red wine
• 1 level tsp chopped tarragon
• 2 sprigs tarragon (fresh)
• 1/2 pint brown sauce (see recipe)
• 2 oz Butter
• 1 oz lard or dripping
• 1 tsp tomato puree
• 1 oz plain flour
• 1 pinch bay leaf
• 1 pinch thyme
• 1 pinch parsley
• Salt
• pepper
• 1 carrot
• 1 onion
• 3/4 pint brown stock made from duck giblets
• 1 stick celery

Instructions

1. Clean and prepare duck. Salt and pepper both inside and out. Mix ¾ of the chopped tarragon with the butter and place inside the duck. Truss in the usual way. Sprinkle the remaining chopped tarragon on the outer skin. Roast in pre-heated oven, Gas mark 4-5 or electric 350o – 400oF for approximately 1½ hours or until just cooked.
   
2. When cooked, remove duck from roasting pan and allow to cool. Meanwhile remove excess grease from roasting pan, saving the duck juices, add the brown sauce, red wine and the fresh picked tarragon leaves and season to taste. Allow to simmer for 5 minutes. Carve the duck and pheasant with the sauce poured over.
   
3. **Brown Sauce**
   
4. Chop the onion, carrot and celery into rough cubes. Melt fat in a saucepan, add the chopped vegetables to the pan and fry gently for 2 – 3 minutes. Add flour and cook for a further minute then gradually stir in stock and tomato puree. Bring to the boil stirring continually. Simmer until sauce has reduced by third. Strain and season to taste.