Emeril's Atlanta's Port Wine Glazed Roasted Duck with Pureed Sweet Potatoes, Haricots Verts and Roasted Shallots

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Made this for a non-traditional Thanksgiving and it was very good. Pay attention to each recipes cooking time.. took about 4 hours to make. Hint on the port wine sauce.. use a medium size pot and keep the heat on medium the entire time - it takes longer but is easier to control especially at the end. We added almonds to the hericots for a nice crunch and roasted the sweet potatoes for a deeper flavor.

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Loved the duck, the seasoning, the Port glaze, and the Duck Jus. It was delicious. The sweet potatoes weren't wonderful and unnecessarily higher in fat than I care for. My shallots never turned golden nor did they melt in my mouth:/ I reduced the Port wine most of the way in a medium sized pan, then transferred it to a small pan to finish it and keep it from burning --the second time!. Boning the duck was like boning a chicken. Fear not!! Cook time is more than 2 hours, 40 minutes, as the Duck Jus simmers for 3 hours before you strain and reduce it. Allow 4 hours at least for boning, chopping, simmering, reducing, etc.

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I was somewhat intimadated by this recipe, but the only difficult part was removing the duck from the carcass. The wine glaze was delicious, but after it's time in the oven mixed with the Essence seasoning the glaze went from delicious to incredible. The shallots melted in your mouth. I wish I could bottle the glaze! Perfect if you want to impress.