Roast Duckling with Raspberry Sauce
- Rinse inside of duckling; pat dry with paper towels. Skewer neck skin to back (see photo 2); tie legs to tail. Twist wing tips under back (see photo 4). Place duckling, breast side up, on a rack in a shallow roasting pan. Using a fork, prick skin generously. Sprinkle with salt and pepper.
- Roast, uncovered, in a 350 degree F oven for 90 minutes to 2 hours or until the drumsticks move easily in their sockets (180 degrees F). Cover and let stand for 15 minutes before carving.
- Meanwhile, for sauce, in a small saucepan combine orange juice, broth, and brandy. Bring to boiling. Cook, uncovered, over medium-high heat about 8 minutes or until sauce is reduced to 1/4 cup. Stir in 1/4 cup of the raspberries, the raspberry preserves, ginger, allspice, and dash salt. Simmer, uncovered, about 5 minutes, stirring occasionally. Remove saucepan from heat; stir in butter until melted. Stir in remaining raspberries, the walnuts, and sage. (If using frozen raspberries, heat until raspberries are thawed and sauce is heated through.)
- To carve ducking, if desired, remove the skin. Using a sharp knife, cut duckling along the backbone. Cut downward, removing meat from ribs. Cut the wings and legs from the duckling. Slice breast meat. Serve with raspberry sauce. Makes 4 servings.
Nutrition Facts (Roast Duckling with Raspberry Sauce)
- Per serving:
- 537 kcal ,
- 27 g fat
- (7 g sat. fat ,
- 7 g polyunsaturated fat ,
- 11 g monounsaturated fat ),
- 224 mg chol. ,
- 275 mg sodium ,
- 25 g carb. ,
- 3 g fiber ,
- 18 g sugar ,
- 44 g pro.
Virva Leinonen Elliott 1730 Days Ago
We followed the recipe precisely, used blackberry brandy in the sauce, and the end result was to die for. One of the top two sauces I have tasted in my life, I would say. We did judge the raspberry sauce would be fabulous with turkey as well, and probably any game bird, maybe even roast pork.