- 1/3 cup orange juice
- 1/4 cup chicken broth
- 2 tablespoons blackberry brandy
- 1 cup fresh or frozen lightly sweetened raspberries (I used fresh, because we had 'em)
- 1/3 cup seedless raspberry preserves (I could not find these to save my life. There were seedless blackberry, or seedless raspberry jam. No seedless raspberry preserves. I went with the jam. Its more solid, I think, but melts in well.)
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice (we couldn't find any in the kitchen, so went without. *tear*
- 1 tablespoon butter or margarine (I splurged and used real butter. when we die mysteriously of heart attacks, this is obviously why!)
- 1/4 cup chopped toasted walnuts (omitted)
- 1 tsp snipped fresh sage (I eyeballed this)
I put the oj, broth, and brandy in a small saucepan and boiled it, and let it reduce to 1/4 cup or so (the book says 8 minutes or until, so I did some guessing based on eyeballing it and time)
then I added 1/4 of the raspberries, the ginger, and the jam, and simmered for 5 minutes or so, then took the pan off the heat to add the butter.
Then I stirred in the rest of the raspberries and the sage (this is where you'd add the nuts, too, if you like that sort of thing). Then I poured it into a gravy boat and set it aside.
The recipe says to cook the duck for an hour and a half to two hours, or until it reaches 180 F. I set the timer for 1 hour 20 minutes so I would check it early, but I started checking 10 minutes before it would go off, and it was ready at one hour 18 minutes. (If you don't have a probe thermometer, the book says that you should cook until the drumsticks move easily in their sockets)
While the bird rested (book says 15 minutes, we went a little over) I made the last part of Christmas dinner.