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Roast Duck with Blackberry-Orange Sauce

Makes: 4 servings
Prep 45 mins Roast 2 hrs Stand 15 mins
Roast Duck with Blackberry-Orange Sauce
Ingredients
  • 1 4 - 6  pound  domestic duck
  • 1  teaspoon  sea salt
  • 1  teaspoon  cracked black pepper
  • 1  small orange, quartered
  • 1  stalk celery, cut up
  • 1  small onion, quartered
  • 2  sprigs fresh thyme
  • 2  tablespoons  orange liqueur
  • 1  cup  hot water
  • 1  tablespoon  finely shredded orange peel
  • 1/2  cup  orange juice
  • 1/4  cup  packed brown sugar
  • 1/4  cup  orange liqueur
  • 1/4  cup  mild-flavor molasses
  • 1  teaspoon  grated fresh ginger
  • 2  cloves garlic, minced
  • 1/2  teaspoon  sea salt
  • 1/2  teaspoon  cracked black pepper
  • 2  cups  blackberries
  •  Blackberries (optional)
Directions

1. Adjust oven rack to lower third of the oven. Preheat oven to 500 degrees F. Rinse duck body cavity; pat dry. Rub cavity with the 1 teaspoon salt and 1 teaspoon pepper. Place orange, celery, onion, and thyme in cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Brush duck with the 2 tablespoons orange liqueur.

2. Place duck, breast side down, on rack in a shallow roasting pan. Add the hot water to the roasting pan. Place in lower third of oven. Reduce oven temperature to 350 degrees F. Roast, uncovered, for 45 minutes.

3. Carefully remove roasting pan from oven; drain fat.* Turn duck, breast side up. Roast for 45 to 60 minutes more or until drumsticks move easily in their sockets (165 degrees F). Juices may still appear pink.

4. Meanwhile, for sauce, in a small saucepan whisk together orange peel, orange juice, brown sugar, the 1/4 cup orange liqueur, the molasses, ginger, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until thickened and syrupy. Stir in 2 cups blackberries. Use a potato masher or fork to coarsely mash berries. Cover and set aside.

5. Transfer duck to a cutting board; let stand for 15 minutes. Discard stuffing mixture. Using kitchen shears, cut duck in half lengthwise. Cut each half between the breast and the thigh into 2 pieces. Drain fat from roasting pan. Arrange duck quarters in pan. Pour blackberry sauce over the duck. Return to oven. Roast in the 350 degrees F oven for 30 minutes.

6. Transfer duck pieces to a serving platter. Pour any juices in roasting pan over duck pieces. If desired, serve with additional blackberries.

From the Test Kitchen*Tip:
  • If you like, reserve the fat and toss a few tablespoons with potatoes or other root vegetables. Roast at 400 degrees F for 35 to 40 minutes or until light brown and tender.
Nutrition Facts (Roast Duck with Blackberry-Orange Sauce)
  • Servings Per Recipe 4,
  • cal. (kcal) 302,
  • Fat, total (g) 8,
  • chol. (mg) 14,
  • sat. fat (g) 2,
  • carb. (g) 49,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 32,
  • pro. (g) 4,
  • vit. A (IU) 292,
  • vit. C (mg) 37,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 902,
  • Potassium (mg) 575,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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