Rival CO606 - Manual (Page 20)

WHOLE ROASTED DUCK WITH RHUBARB GINGER SAUCE
1 whole duck, approximately 5 pounds, 3 T. grated ginger
washed and dried 1 bunch rhubarb, all leaves removed
1 1 ⁄
2
cup dry red wine and chopped in 1 inch pieces
2 tablespoon fresh lemon juice 1/2 cup honey
Tie legs together using string, then tuck wings under the body. Combine red
wine and lemon juice and marinate duck in refrigerator for 1 hour.
Combine ginger, rhubarb and honey in a small sauce pan. Cook on
medium heat on stove top until rhubarb is soft. Puree with hand blender.
Put oven rack in lower position and preheat toaster oven to 400°F. Place
duck on a baking dish and baste with rhubarb sauce. Roast 15 minutes.
Baste again. Reduce heat to 300 degrees. After 1 hour, cover with foil.
Continue cooking at 300 degrees for 3 more hours. Remove foil and raise
temperature to 400 degrees for last 15 minutes. Breast internal
temperature should register 165°F on a meat thermometer.
Let stand for 10 minutes before carving. Serve duck with Rhubarb Ginger
Sauce. 4 servings.
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RECIPES