Maine Classics by Mark Gaier

Author:Mark Gaier
Language: eng
Format: epub
Publisher: Running Press
Published: 2011-05-31T16:00:00+00:00

ROASTED DUCK with LINGONBERRY SAUCE

MAINERS LOVE THEIR MEAT WITH FRUIT AND WE HAVE MUCH TO CHOOSE FROM. Lingonberries are from even further north than Maine, far up in Canada, and they’re often called high-bush blueberries. While they used to be stored in sawdust and peat in the old days, now you can get them in cans in the supermarket. They’re much like cranberries and their bold tartness will cut the fat of the duck. Experiment with different berries from tart to sweet, such as raspberries and blackberries. Serve with our Corn Pudding (page 102), Root Cellar Gratin (page 275), or Grilled Ramps (page 138).

YIELD: 6 SERVINGS

2 cups red wine

1 cup port wine

2 cinnamon sticks

2 star anise

¼ teaspoon ground cloves

¼ teaspoon cardamom

Juice and zest of 2 oranges

Juice and zest of 2 lemons

16 ounces lingonberry jam

2 (5-pound) fresh ducks

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