Roast Duck with Blackberry-Orange Sauce


Instead of ham or turkey for your holiday centerpiece this year, try this roast duck recipe. The fruity duck sauce will have your guests begging for details about how you created it!

Roast Duck Blackberry-Orange Sauce
Photo: Andy Lyons
Prep Time:
45 mins
Roast Time:
2 hrs
Stand Time:
15 mins
Total Time:
3 hrs


  • 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 tablespoon orange liqueur

  • 1 cup hot water

  • 1 tablespoon finely shredded orange peel

  • ½ cup orange juice

  • ¼ cup packed brown sugar

  • ¼ cup orange liqueur

  • ¼ cup mild-flavor molasses

  • 1 teaspoon grated fresh ginger

  • 2 cloves garlic, minced

  • ½ teaspoon sea salt

  • ½ teaspoon cracked black pepper

  • 2 cup blackberries

  • Blackberries (optional)


  1. Adjust oven rack to lower third of the oven. Preheat oven to 500°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°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°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°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.


If you like, reserve the fat and toss a few tablespoons with potatoes or other root vegetables. Roast at 400°F for 35 to 40 minutes or until light brown and tender.

Nutrition Facts (per serving)

302 Calories
8g Fat
49g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 302
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 902mg 39%
Total Carbohydrate 49g 18%
Total Sugars 32g
Protein 4g
Vitamin C 36.6mg 183%
Calcium 101mg 8%
Iron 2.2mg 12%
Potassium 575mg 12%
Folate, total 36.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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