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Autumn Roast Duck

6 local Golden Delicious Apples
1 onion
2 carrots
2 stalks celery
3 cloves garlic crushed
1/2 cup tomato puree
duck giblets
1/2 cup flour
4-5 lb Long Island duck
mushroom soy sauce
1/2 cup sugar
1/2 cup red wine vinegar
brown stock or even white stock
1 pint fresh pomegranate juice
cornstarch and water, mixed
salt
lemon juice
currant jelly or a sweet red wine like malaga
fresh pomegranate seeds
brandy

Peel core and slice 4 Golden Delicious apples. Save the slices
under water. Chop up 2 more apples, add the other apple bits in a
roast pan with chopped 1 onion, 2 carrots, 2 stalks celery, 3
cloves of garlic crushed, 1/2 cup tomato puree, duck giblets. Dust
with 1/2 cup of flour.

Place a Long Island duck, 4-5 lb on this bed of floured mirepoix,
and rub with soy. Roast 425 F for about an hour, or until duck is
nice and brown, but underdone. Remove duck, and as soon as you can
handle it, split and quarter the duck. Remove wings, breast bones,
backbones and any other duck bones or parts you can find. Roast
until duck bones and flour brown. Scrape the contents of the roast
pan to one side, and drain and save duck fat.

Put the roast pan on the stove top, and heat some reserved duck
fat on a clear spot. Add 1/2 cup sugar and let cook until light
brown. Carefully add 1/2 cup red wine vinegar to deglaze.

Add a brown stock or even a white one to cover the ingredients in
the pan. Probably 2 -3 qts. Roast in the oven for 1 hour, or remove
to a pot on the stove and simmer for an hour.

Strain the duck stock and defat it. Reduce to 1 pint or so. Add 1
pint of fresh pomegranate juice. Reduce by one-half.

You can use cornstarch and water to thicken it to desired consistency,
but boil it well if you add cornstarch. Taste it. First bring up
the salt level. Then taste for sour. Bring up the sour level with
reduced pomegranate juice and lemon juice.

If the pomegranate and sour taste are ok, then use some currant
jelly to sweeten it, or use a sweet red wine like Malaga. The sauce
should be the same color as the roasted duck, and taste strongly
of duck, pomegranate, sweet and sour.

Now place the duck quarters in a 400 oven to heat and crisp.

While the duck is heating, Saute the drained apple slices in clear
duck fat. The fat should almost smoke before adding the apples
and don't add too many. When you see the first signs of color,
sprinkle lightly with sugar, and as soon as the sugar begins to
caramelize, add a spritz of pomegranate juice to make the apples
glaze.

Make a ring of glace apples around the outside of the serving dish.
Put a pool of the hot sauce sweet and sour pomegranate duck sauce
in the center well. Take the hot duck from the oven. Blot away any
fat with a clean towel. Place it on the sauce. Put a stripe of
the sauce over the ducks. Sprinkle with fresh pomegranate seeds.
Serve additional sauce in a gravy boat.

Serves two.

Variation: Heat brandy in a small copper saute pan over a rechaud
at the table. Tilt pan as brandy begins to boil, so that fumes
light the brandy in the pan, then pour over individual servings.

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