Rating: 4.5 stars
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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


Recipe Summary

15 mins
13 mins
1 hr 30 mins
15 mins
2 hrs 13 mins


Ingredient Checklist


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.

  • 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

537 calories; fat 27g; cholesterol 224mg; saturated fat 7g; carbohydrates 25g; mono fat 11g; poly fat 7g; insoluble fiber 3g; sugars 18g; protein 44g; vitamin a 291.5IU; vitamin c 24.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 12.6mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 275mg; potassium 158mg; calcium 40.4mg; iron 5.4mg.