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August 2, 2011
Duck with Raspberry Sauce
Poultry Classics
Prep time:
17 minutesroasting time:
2 hours 30 minutes“When my grandpa used to hunt duck, we made this dish with wild duck. Grandpa still prefers the taste.”
Ingredients
Serves 2
- 1 domestic duck (about 3 1/2 to 5 pounds), dressed
- 2 teaspoons salt, divided
- 3/4 teaspoon black pepper, divided
- 1 apple, cut into quarters
- 1 medium onion, cut into quarters
- 1/4 cup red raspberry jelly
- 1/4 cup water
- 1 1/2 tablespoons Dijon-style mustard
- 1 teaspoon lime juice
Directions
1
Preheat the oven to 350°F.
2
Discard duck giblets and neck. Sprinkle duck cavity with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stuff with apple and onion. Secure cavity with toothpicks.
3
Sprinkle duck with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Prick skin at 3-inch intervals. Place breast side up on a rack in a shallow roasting pan.
4
Roast duck, basting occationally, until an instant-read thermometer inserted in inner thigh registers 185°F, about 1 1/2 hours. Cover loosely with foil. Roast for 1 hour longer.
5
Combine raspberry jelly, water, mustard, lime juice, remaining salt and remaining black pepper in a small sauce pan. Cook over low heat, stirring frequently, until heated through. Serve with the duck.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma sometimes made a sauce using wine and the pan juices from the duck. She boiled 10 prunes in cranberry-apple juice until soft, then added the drained prunes, along with 3/4 cup red wine, to the roasting pan after removing the duck. She cooked the mixture until the liquid was reduced to 1 cup.
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