DUCK: Using fruit to serve with roasted duck is a very good idea. Try with apples this time.

ROASTED DUCK WITH APPLES:



1 duck, 5-6 lbs. in weight

½ cup raisins

3 tbsp butter + 2 tbsp. oil

1 cup dry white wine

1 ½ tbsp. Calvados brandy

6-8 cooking apples

2-3 tsp salt



Soak raisins in water to cover until soft. Drain and set aside. Peel, core and slice apples, sauté in 1 tbsp butter until tender. Set aside.


Rinse and pat dry duck. Prick duck skin with fork and rub it all over with 2-3 tsp. salt, or to taste. In a large heavy non-stick saucepan over medium heat, melt 2 tbsp. butter in oil and brown duck evenly on all sides.

Preheat oven to 400 degrees F. Transfer duck to roasting pan and pour in wine. Add raisins and adjust seasoning. Roast duck for about 1 hour or until juices run clear when pricked, or when instant read thermometer registers 165 degrees.

Remove duck and keep warm. Skim off surface fat and sit roasting pan on stove over medium heat. Add Calvados and cooked apples and heat through.

Carve duck into 4 pieces and arrange apples around them on a serving platter. Pour sauce over to serve.