Roast Duck Pan Jus/Sauce
With Red Wine
When you have roasted your whole duck this is how you can make a basic sauce using some of the duck fat and all of the juices from the cooking.
Ingredients
1/2 glass red wine or dry sherry
1 cup water
2 tbls plain flour
Salt & pepper
Products used
Method
- Whilst the duck is resting, pour all the fat and juices from roasting whole duck into a clear heat-proof jug.
- Pour red wine or dry sherry into the roasting tray to deglaze and bring to the boil.
- Add water and return to the boil. Scrape all the sediment on the bottom of the roasting tray, this is your stock.
- In the jug, the juices will be at the bottom and the fat at the top.
- Take 2 tablespoons of fat and heat in a small pan, add 2 tablespoons of plain flour and mix well.
- Slowly add the stock, stirring well over a medium heat until all the stock has been added.
- Approximately 400ml makes a good consistency sauce.
- Remove the excess fat from the juices in the jug and keep the fat for roasting your potatoes.
- Add the juices to the sauce, taste and season with salt & pepper if required, strain and serve.
Chef’s tips
The excess fat separated from the juices in the jug should be kept for cooking the world's best roast potatoes.