Request: Roast Duck with Orange Raisin Sauce
From: Allen Dozier >
I would like to know the recipe for the Roasted Duck with orange raisin
Sauce for a Christmas Party

Duck Terrine with Brandied California Raisins, Baby Lettuce and Marinated
Asparagus, California Golden Raisin Waldorf and Port Wine Raisin Sauce

A zesty raisin-topped first course terrine.

Duck Terrine

1/2 cup California raisins
1/4 cup brandy
1 Maple Leaf Farms Peking duck
2 tablespoons duck Glace
2 egg whites
3/4 cup heavy cream
1 tablespoon fresh thyme, chopped
Salt and white pepper, to taste
Pate spice*

Waldorf Salad Dressing

3 pasteurized egg yolks or equivalent egg substitute
1/2 cup walnut oil
1/2 cup creme fraiche or sour cream
1/2 cup plain, unflavored yogurt
3 tablespoons fresh lemon juice
Salt and pepper, to taste

California Golden Raisin Waldorf

1 Granny Smith apple, julienne
1 ripe pear, julienne
1/4 cup California golden raisins
1 cup Waldorf Dressing (above)
2 tablespoons celery, finely chopped
1/4 cup walnuts, toasted and chopped

Port Wine-Raisin Sauce

2 cups port wine
1/2 cup black currant jelly
1/4 cup California raisins
Salad
1 cup salad oil
1/3 cup rice wine vinegar
1-1/2 tablespoons Dijon mustard
1 tablespoon shallot, chopped
1 tablespoon chives, chopped
10 small heads of baby lettuce
20 asparagus spears, blanched

Duck Terrine A day ahead, measure raisins into small bowl and mix well
with brandy. Allow to stand at least 12 hours. Line terrine pan with
plastic wrap; set aside. Preheat oven to 250 F. Debone duck breast,
reserving skin and part of one half-breast for garnish. Debone leg and
thighs; discard skin. Grind meat into a stainless steel mixing bowl over
ice. Turn into a chilled food processor with Glace, egg whites, cream and
seasonings; puree. Spread mixture in prepared terrine pan placing reserved
duck breast in center. Place terrine pan in a water bath and bake at 250 F
until center temperature is 135 F. Remove from oven and from water bath.
Cool and chill.

Waldorf Salad Dressing Whisk egg yolks and slowly add walnut oil, beating
all the while till emulsified. Fold in creme fraiche, yogurt and lemon
juice. Season to taste. Set aside.

California Golden Raisin Waldorf
Combine all ingredients except walnuts and chill for 1 hour.


Port Wine-Raisin Sauce Combine all ingredients in nonreactive saucepan and
reduce by half. Puree and strain. Return to saucepan and cook until
reduced to syrup consistency. Set aside. Salad Combine ingredients for
vinaigrette and mix well. Pour over asparagus and marinate for 1 hour.
Drain vinaigrette and dress greens at service time.

To Serve
About 1 hour before serving, fold toasted walnuts into Waldorf Salad;
divide
and spoon onto individual serving plates. Arrange greens and asparagus
spears along side and top with a slice of duck terrine. Drizzle port wine
sauce on plate and serve.
Chef's Note: Pate spice is a blend of herbs and spices usually containing
cloves, dried ginger, nutmeg, paprika, dried basil, black pepper, white
pepper, bay leaf, dried thyme, dried marjoram and salt.
If pasteurized egg yolks are unavailable, combine yolks, creme fraiche and
yogurt in top of double boiler and heat 15 to 20 minutes, stirring
constantly, to 160 F. Then, whisk in oil and lemon juice and whisk till
emulsified.

Linda in Tennessee




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