Crispy Duck with Lemon Pepper Sauce

No Duck Duck Goose here... (remember that game??)


1 5 lb. duck
1&1/2 cups low sodium* chicken stock, approximately
1 leek, chopped
1 clove garlic, split
1/2 t. marjoram
1/2 t. freshly ground pepper
1&1/2 T. cornstarch
1 T. fresh lemon juice + more if necessary
4 oz. sliced mushrooms
Kosher* salt, to taste
1-2 T. honey, to taste
1 T. hot water


Prick the duck skin all over wit the tines of a fork and place the duck on a pie tin. Place the pie tin in a steamer and steam for 1 hour. The pie tin will need to be drained occasionally. The fat can be skimmed, frozen, and used for sautéing. Save the juices for the sauce. You may improvise a steamer by placing a rack over boiling water in a large, covered pot. This improvised steamer will have to be checked frequently so the pot does not boil dry. Gently remove the duck from the pot and pat it dry. The duck may be refrigerated at this point. Add enough chicken stock to the reserved juices to make 2 cups. Add the leek, garlic, and marjoram and simmer 3 mins. Strain the sauce and add the pepper, cornstarch mixed with lemon juice, and mushrooms. Bring the mixture to a boil to thicken and adjust the seasoning with salt and additional lemon juice. Preheat the oven to 450. Combine the honey with 1 T. hot water and brush the duck with this mixture. Bake 20 mins. until the skin is dark brown and crispy. Remove from the oven; let stand 10 mins., and carve into serving portions. Serve with the reheated sauce and rice pilaf.


"Go forth and prosper" today, and have FUN doing it!!


Love,


MM