Roasted Duckling in Raspberry Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a BH&G recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well. Ingredients:
1 duckling |
1/3 cup orange juice |
1/4 cup chicken broth |
2 tablespoons brandy |
1 cup fresh raspberry |
1 teaspoon sugar |
1/3 cup seedless raspberry preserves |
1/4 teaspoon ground ginger |
1/8 teaspoon ground allspice |
1 tablespoon butter |
1/4 cup walnuts (toasted & coarsely chopped) |
1 teaspoon fresh sage (snipped) |
Directions:
1. Preheat oven to 350°F.
2. Sprinkle the raspberries with 1 tsp sugar.
3. Rinse the duck well, inside and out.
4. Pat dry with paper towels.
5. Tie legs together with kitchen string.
6. Season the duckling with desired amount of salt and pepper.
7. Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
8. Prick the skin all over, generously, with a fork.
9. Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally).
10. Cover, and let stand for 15 minutes before carving.
11. Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
12. Bring to a boil.
13. Cook uncovered over med-high heat for 8-9 minutes.
14. Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
15. Simmer for 5 minutes, stirring occasionally.
16. Remove the saucepan from the heat, and stir in the butter, until it is melted.
17. Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes.
18. Carve the duckling, and serve with the raspberry sauce.
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