Classic Roast Duck with Samuel Adams Holiday Porter Orange Sauce
Yield: Serves 6
- In a saucepan, stir together the marmalade, orange juice, vinegar, porter, ketchup, peppercorns, and cracked pepper. Bring to a boil over medium-high heat. Reduce the heat and simmer for about 5 minutes, or until the flavors are well blended and the sauce thickens slightly. Remove the pan from the heat and stir in the thyme. Cover and set aside. Reheat the sauce before serving, if necessary.
- In another saucepan, mix the rice with 4 cups of water. Add a pinch of salt and bring the rice to a boil over medium-high heat. Reduce the heat to medium and simmer, covered, for about 20 minutes, or just until the grains of wild rice crack open. Drain through a colander and set aside to cool.
- Preheat the oven to 450°F.
- Season the ducks, inside and out, with salt and pepper and put them on a rack set in a roasting pan. Roast for about 20 minutes, or just until the skin begins to color. Reduce the oven temperature to 350°F and cook for about 40 minutes longer or until all the fat has rendered, the skin is dark brown and crisp, and an instant-read thermometer reads 165°F when inserted into the thickest part of the meat.
- Just before the duck is done, heat the butter in a large sauté pan over medium heat. Add the shallots and sauté for about 5 minutes, or just until they begin to color. Add the rice and sauté it for about 5 minutes, or until heated through. Season to taste with salt and pepper.
- Cut each duck into 8 pieces: 2 thighs, 2 legs, and the 2 breast halves cut crosswise. Spoon rice in the center of each of 6 serving plates and top each mound of rice with a piece of duck. Spoon some orange sauce over the duck and serve.
- Serves 6
- 1 1/2 cups orange marmalade
- 1 cup fresh orange juicee
- 1/2 cup plus 2 tablespoons white vinegar
- 4 ounces (1/2 cup) Samuel Adams Holiday Porter
- 5 tablespoons ketchup
- 1 tablespoon chopped green peppercorns
- 1/2 teaspoon cracked black pepper
- 2 teaspoons chopped fresh thyme leaves or ¾ teaspoon dried thyme
- 1 pound wild rice, rinsed and drained
- Kosher salt
- Two 4-pound Long Island ducks, thoroughly rinsed and patted dry
- Freshly ground black pepper
- 1/4 cup unsalted butter
- 1/2 cup minced shallots