THE UPPERLINE'S ROAST DUCK

UPPERLINE'S ROAST DUCK WITH TWO SAUCES

Two servings

For the duck:

1 whole duckling (4 1/2 to 5 pounds), trimmed of excess fat, wing tips removed

1 medium yellow onion, peeled and chopped

1 medium carrot, peeled and chopped

2 tablespoons soy sauce

2 tablespoons Dijon mustard

2 tablespoons minced garlic

2 tablespoons dried thyme leaves

1 teaspoon cracked black pepper

1 tablespoon salt, kosher preferred

For garlic port sauce:

1 cup garlic cloves, peeled

1 tablespoon cooking oil or duck fat

2 cups port wine

2 cups duck stock or chicken stock or broth

For ginger peach sauce:

2 ripe peaches, peeled, or one 16-ounce package unsweetened frozen peaches

1/4 cup orange juice concentrate

1/4 cup mango chutney, Major Grey preferred

1 teaspoon grated fresh ginger root

2 tablespoon orange liqueur, Grand Marnier preferred

1. Prepare the stock. Place giblets, reserving liver for another use, in a saucepan with the wing tips. Add the onion, carrot and 1 quart water and bring to a simmer. Skim foam that rises to the surface and simmer for 1 hour. There should be at least 2 cups liquid remaining. Strain and set aside.

2. Prepare the duck. Heat oven to 450 degrees. Prick the duck skin all over with a fork. Rub the duck inside and out with the soy sauce, then the mustard. Mix the garlic, thyme, pepper and salt and sprinkle over the cavity and surface of the duck. Place the duck, breast up, on a rack in a roasting pan. Roast for 1 1/4 to 1 1/2 hours, or until duck is mahogany brown. Drain juices from duck cavity and turn the duck over. (If desired, reserve juices for sauce.) Lower temperature to 350 degrees and roast about 30 more minutes. Leg joint should move easily and juices should run clear. Remove duck from oven. If making an hour or so ahead, allow to cool to room temperature. Otherwise allow to rest for 10 minutes before plating.

3. While duck is cooking, prepare sauce.

For garlic port sauce, heat cooking oil with garlic cloves in a saucepan, turning often, until golden. Add the port and reduce over high heat to 1/2 cup. Add the duck stock and optional reserved juices. Reduce to 1 cup. Salt to taste.

For ginger peach sauce, slice the peaches from the pit and place the slices in a small saucepan. Add the orange juice concentrate, chutney, ginger and orange liqueur and simmer over medium heat for 15 minutes. Salt to taste.

4. To serve the cooked-ahead duck, heat the oven to 500 degrees. Split cooled duck lengthwise and remove breast bones and rib bones and discard. Put the remaining duck halves on a rack, skin side up, and broil 6 or 7 inches from heat source until skin is crisp and duck is heated through, 5 to 10 minutes. Serve with sauce on the side.

Suggested vegetables: rice or mashed potatoes, green beans, sauteed zucchini. Wine: Australian shiraz.