Name: Duck with Port, Prunes, and Pearl Onions
Yield: Serves 4
Ingredients: 2 teaspoons cinnamon; 2 ducks, about 5 pounds each, necks and wing tips removed, excess fat removed, and rendered if desired (see Note 3); 2 tablespoons fresh lemon juice; ⅔ cup Duck or Chicken Stock, reduced to ⅓ cup; 2 tablespoons sugar (optional); ¼ cup fresh orange juice; 1 teaspoon grated orange zest; 24 pearl onions; 3 tablespoons butter (optional); Salt and freshly ground pepper; 1½ tablespoons minced garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

I find the colors of this dish very pretty: the rich red of the port, the deep blackish purple of the prunes, and the golden brown of the caramelized onions remind me of autumn. Serve this with roasted potatoes and sautéed Swiss chard.

Ingredients

1½ tablespoons minced garlic
2 teaspoons cinnamon
2 tablesp

Method

Preheat the oven to 500°F. Make a paste with a mortar and pestle of the garlic, cinnamon, and lemon juice; rub it in the cavities of the ducks. Place the ducks on racks in shallow roasting pans. Sprinkle inside and out with salt and pepper and

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Duck with Port, Prunes, and Pearl Onions

Ingredients

Method

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