Hi ginger!
The concept of the recipe looks sound, but the cooking instructions are
. You'll end up with port and apples floating in duck fat.
The advice you've been given about pricking the duck like mad and that it will only serve two people is true. If you have the time to do a trial run, it would be good. I always advise people never to try out a new recipe on an important occasion unless they are totally confident with it.
Using the same flavours in the duck with port, this is what I would do...
Roast Duck
1 (5 1/2-pound) duck
1 teaspoon salt
1/4 teaspoon pepper
4 apples, peeled cored and cut into 1/4's
4 cloves
1/2 bottle port wine
1 1/4 cups chicken stock, home made, not canned
Season both the outside and inside of the duckling with salt and pepper. Let sit on a rack, overnight in the fridge. Do not cover. This helps the skin crisp. Dry thoroughly.
Combine the apples, port and cloves in a bowl. Cover and refrigerate overnight.
Place the duck breast-side up in a roasting pan on a rack and place in the center of a 425F preheated oven for 15 minutes. Reduce the oven temperature to 350F and roast for 1 to 1 1/2 hours. Remove accumulated fat occasionally with a bulb baster.
Drain the apples and reserve the port. Scatter the apples around the duck for the last 1/2 hour of cooking.
In a large saucepan bring the port to a boil and reduce by half. Add the chicken stock and continue boiling until the liquid thickens.
The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, When well done, the juices run pale yellow.
Remove the duck from the oven and place on a serving platter. Surround with the apples. Let sit for 10 minutes before carving.
Season the sauce to taste with salt and pepper and serve alongside the duck.
Turnips and rutabagas go really well with duck. So I would roast them with a few sprigs of rosemary. Or, there is a recipe here for
Rutabaga with Balsamic Vinegar that I think is fantastic. I would also do something with spinach - perhaps a puree with garlic and ginger - to cut the richness of the duck a bit.
Because the sauce is sweet, a reisling with good acidity would go well with the duck or a fruity, full bodied zinfandel if you want a red.
Karen