From: Executive chef Owen Appelt, The Restaurant at Mission Ranch, Carmel, CA. Yield: 2 servings.
1 Maple Leaf Farms whole duck
as needed, salt, pepper and garlic powder
Dried Cranberry and Port Reduction Sauce (yields ½ gallon):
2 Tbsp. olive oil blend
3 shallots, chopped
2 cups port wine
1 gallon duck stock
as needed, brown roux, to desired thickness
to taste, salt and pepper
1 cup dried cranberries
For sauce: Using olive oil blend, sauté chopped shallots until translucent. Add port wine and reduce by one-half. Add duck stock and reduce by one half. Add brown roux to desired thickness. Season with salt and pepper. Add dried cranberries.
To assemble plate: Plate the crispy duck and top with 2 oz. dried cranberry and port reduction sauce. Serve with seasonal vegetables and mashed potatoes.