Making a Christmas Duck Recipe : Making the Sauce for a Christmas Duck Recipe


Uploaded by expertvillage on 22.01.2008

Transcript:
My name is Brandon Sarkis on behalf of Expert Village. Today, I am going to show you how
to roast a traditional Christmas duck with red currant jelly sauce. Now, while our duck's
cooking, we're going to go ahead and do our sauce. We're just going to take our pan, saute
pan, put it over a nice medium heat, like a 5 or a 6. Just dump that currant jelly,
right into the pan. Try to get it all of it out there. And, we're going to take our lemon
juice and put it right in there as well. And, then all we're looking for here is to heat
this up and basically work all of the lumps out of it. So, you can go ahead and start
working all of the lumps out right now while it's heating up. And, what's going to happen,
is, as it heats up all of the lumps are going to come out, we're going to cook the lemon
juice into it. And get it to be a, nice, much less lumpy look than it is now. And, we're
just going to hold on to it until the duck's done. As of right now, we've got a good hour
or more before the duck's ready. So, what we can do is put a cap on this sit here and
steams itself. So, we'll come back to it in a little bit though. I'm going to show you
how it's going to look at the end. Actually, let's throw a lid on it first. And, then I
will show you how it's supposed to look at the end. So, there's my lid, medium heat,
give it you know 5 or 10 minutes. Alright, so it's been about 15 minutes. And, you can
see that the duck's got some nice color to it. As you can see how it's sliding around
in the pan. I'm going to turn it, I know my oven cooks a little unevenly. I recommend
that you do the same. So, now, we're going to turn our oven down from 425 back down to
350, which is where it's going to stay at for the next hour. And, we'll come back and
actually set our timer for 30 minutes cause in 30 minutes I want to turn it again just
to make sure it all cooks evenly. So, other than that, I think we're good for now, and
let's come back in half hour and turn our duck.