Roast Duck with Citrus Pan Sauce
A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming water, which releases their orangelike scent.
February 2008
Gallery
Credit:
© Quentin Bacon
Recipe Summary
Ingredients
Directions
Suggested Pairing
Juicy, roasted duck goes very well with the Cabernet Sauvignon–dominated wines of Bordeaux's left bank; those wines' currant, tobacco and cedar notes complement the duck's rich gaminess.