Roast duck recipes can be intimidating, but not this Roast Duckling with Raspberry Sauce! A mix of fruit juice, jam, and fresh fruit lend the just-right amount of sweetness to the duck sauce.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.)

Instructions Checklist
  • 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

537 calories; 27 g total fat; 7 g saturated fat; 7 g polyunsaturated fat; 11 g monounsaturated fat; 224 mg cholesterol; 275 mg sodium. 158 mg potassium; 25 g carbohydrates; 3 g fiber; 18 g sugar; 44 g protein; 0 RE vitamin a; 292 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 5 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
12/27/2013
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.