ROAST DUCK WITH IRISH WHISKEY SAUCE

Description: This Roast Duck with Irish Whiskey Sauce is a delightful combination of crispy, tender duck paired with a rich, velvety whiskey-infused sauce. Perfect for special occasions, this dish offers a balance of robust flavors and luxurious indulgence.

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes

Serving Size: Serves 4

Ingredients:

For the Duck:

1 whole duck (approximately 4-5 lbs)
Salt and pepper, to taste
1 orange, quartered
1 onion, quartered
2 sprigs of thyme
1 sprig of rosemary

For the Whiskey Sauce:

2 tbsp unsalted butter
1 small shallot, finely chopped
1/2 cup Irish whiskey
1 cup chicken stock
1/2 cup heavy cream
1 tbsp honey
Salt and pepper, to taste

Instructions:

1. Prepare the Duck:

Preheat your oven to 375°F (190°C).
Rinse the duck inside and out, then pat dry with paper towels.
Season the cavity with salt and pepper, and stuff with the orange, onion, thyme, and rosemary.
Prick the skin all over with a fork to allow the fat to render during roasting.
Season the outside of the duck with salt and pepper, then place it on a roasting rack in a roasting pan.

2. Roast the Duck:

Roast the duck in the preheated oven for 1 hour and 30 minutes, basting with the rendered fat every 30 minutes.
Check that the internal temperature at the thickest part of the duck reaches 165°F (74°C).
Once done, let the duck rest for 15 minutes before carving.

3. Make the Whiskey Sauce:

While the duck is resting, melt butter in a saucepan over medium heat. Add the shallots and sauté until softened.
Carefully pour in the Irish whiskey and cook for 1-2 minutes to reduce slightly.
Add the chicken stock and bring to a simmer, letting it reduce by half.
Stir in the cream and honey, and let the sauce simmer for another 5-7 minutes, until thickened. Season with salt and pepper to taste.

4. Serve: