Pan-Fried Duck with Muscadine SauceThursday, November 15, 2007
Last night for supper, we had *the* most amazing duck! I have to admit, I have been a little hesitant to try to cook duck before because I know that if you overcook it the least little bit, it's yucky, but I was really careful and it turned out perfectly. It's really easy, and takes hardly any time to make.
Ingredients (serves four):
4 pcs duck br.
1 small jar muscadine jelly
1/2 cup chicken stock
1/4 cup apple cider vinegar
1/4 cup honey
Preheat the oven to 350*.
Add the last four ingredients to a saucepan, bring to a boil, then let simmer for about 10 minutes so it thickens up a bit.
While the sauce is going, heat a large pan to medium-high and add the duck, skin side down. Be careful, because it will really start to sizzle and pop pretty quickly, but that doesn't last too long. Cook the duck (without trying to move it at all) for five minutes - it should get a nice golden-brown skin.
Flip it over and cook it for another three minutes.
Place the duck into a baking pan and set in the 350* oven for another ten minutes - but check for doneness at about five minutes. This should get the meat to just a tiny bit more than medium-rare (of course, if you like it less done, bake it for less time).
Pour the muscadine sauce over the top of each piece of duck, and it's done.