Moody’s Bistro Recipes
Roasted Duck
| Ingredients | Weight |
| Long Island duck | 1 ea |
| Kosher salt | ½ c |
| Granulated sugar | ½ c |
| Cherries | 1 cup |
| Port | 1 cup |
| Duck bones | 1 ea |
| Water | 1 cup |
| Shallots | 4 ea |
| Pan drippings | From duck |
| Mirepoix (cel/oni/carr) | 1 cup |
Procedures
Prick skin of duck. Loosen fatty deposits. Rub in and out with salt sugar mix. Heat oven to 450 degrees. Roast for 15 minutes and then lower oven to 350 and go another 45 minutes. LET DUCK REST. Bone it out.
For sauce, heat sauté pan and add chopped shallots and pan drippings. Add mirepoix. Add bones, port and cherries. Reduce. Add water. Reduce and strain. Season