Roast Duck with Wild Mushroom Sauce

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 1 4- to 6-pound domestic duckling
• 1/4 cup broken dried mushrooms
• 1 cup frozen whole small onions, thawed
• 2 tablespoon margarine or butter
• 2 teaspoon sugar
• 4 teaspoon all-purpose flour
• 1 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1/2 teaspoon dried savory, sage, or thyme, crushed
• 1/2 teaspoon Worcestershire sauce

Instructions:

1. Pull neck skin of duckling to back; fasten with a skewer. Tie drumsticks to tail. Twist wing tips under back. Place bird, breast side up, on a rack in a roasting pan. Prick skin.
2. Roast in a 300°F oven for 1-1/2 to 2 hours or until temperature reaches 180°F.
3. For sauce, pour boiling water over dried mushrooms to cover. Let stand for 30 minutes; drain.
4. In a saucepan cook mushrooms and onions in margarine or butter about 5 minutes. Stir in sugar. Cook and stir for 5 to 7 minutes. Stir in flour. Cook and stir for 3 to 5 minutes more.
5. Add beef broth, tomato paste, herbs, and Worcestershire sauce. Bring to boiling. Reduce heat; simmer for 10 to 15 minutes.
6. To carve duck, remove skin if desired. Slice downward along backbone. Serve with sauce.