Witchin' in the Kitchen (kitchenwitchen) wrote,
Witchin' in the Kitchen

Roast Duck with Raspberry Sauce

This recipe, too, is from the 12th edition of the BHG cookbook. After I finished with the relish, I prepared the veggies for the salad and then moved on to preparing the duck. As I had my hands all over and inside the (4-6 pounds of) raw bird, there are no pics. But I pulled out the offal (neck, gizzard?, heart and liver) and rinse the duck in cold water, inside and out, then patted dry with paper towels. I pinned the neckflap to the back, and made mom help me tie the legs to the tail (those legs were just not interested in hanging out with the tail!) I popped it on a rack in a roasting pan (oven preheated to 350 F) carefully salted and peppered it, and shoved that baby in the oven. Then I made the sauce.

  • 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.
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