Calvados Glazed Roast Duck with Apple Sauce
The star of this rich and flavorful dish is a roasted duck, served here with a decadent sauce made from apples, Calvados (or apple cider if you prefer an alcohol-free version), and caramelized shallots. (Calvados itself can be served as an apéritif to this meal, or enjoyed between meals or even with coffee.) The sweet and savory flavors of the Calvados sauce complement the duck beautifully. This version of the recipe was shared by Downton Abbey Cooks, a wonderful site that documents the recipes of the Gilded Age. You can find the original post here.
- 1 duck (about 4 pounds)
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 shallots, peeled and halved
- 1 small tart apple, cored and quartered
- ½ cup chicken broth
- ½ cup calvados, or apple cider
- ½ cup brown sugar
- 1 tablespoon butter
- 2 small shallots, peeled and finely chopped
- 1 teaspoon sugar
- 1 teaspoon cider vinegar
- 2 large tart apples, peeled, cored, chopped
- Remove giblets and neck from the duck, rinse and pat dry inside and out.
- Trim excess fat from both ends of the cavity. In a small bowl, stir together thyme, salt, and pepper, and rub mixture all over the duck, inside and out. Place shallots and apple inside the cavity. Using poultry pins or basting needle, truss cavity closed. Twist wing tips behind back.
- Place duck, breast side up on a rack in a large roasting pan. Roast in a 425°F (220°C) oven for 20 minutes. Shield breast meat with foil, reduce heat to 350°F (180°C) and bake for 1 hour, or until instant-read thermometer registers 180°F (85°C) when inserted into leg. Place on a heated platter.
- Set a roasting pan on the stove over medium-high heat; skim off fat. Stir in chicken stock and Calvados. Bring to boil, stirring to scrape up any brown bits. Boil for 5 minutes, or until reduced to ½ cup. Stir in sugar and continue to cook for 3 - 5 minutes, or until slightly syrupy. Pour into a heatproof bowl.
- Return duck to roasting pan; remove foil and brush with half the glaze. Bake in a 350°F (180°C) oven for five minutes and brush with remaining glaze. Roast for 20 minutes longer. Increase heat to 475°F (250°C), and cook for 5 minutes or until skin is well-browned and crisp. Remove to a heated platter, tent with foil, and let rest for 20 minutes.
- While the duck is resting, prepare the apple sauce. In a heavy-bottomed saucepan, heat the butter over medium heat. Add the shallots and sauté for 5 minutes or until they are softened.
- Sprinkle the sugar over the shallots and continue sautéing them, stirring often, for 5 minutes or until shallots are well-browned and very soft.
- Stir in the cider vinegar and apples. Reduce heat slightly. Cover and cook for 7 - 8 minutes, or until the apples are tender. Mash mixture until smooth and serve with duck.