Duckling With Raspberry Sauce
|Duckling||4 1⁄2 Pound (Fresh Or Frozen(Thawed))|
|Frozen raspberries in syrup||20 Ounce, thawed (Two 10 Ounce Packages)|
|Brown sugar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Watercress sprigs||2 (For Garnish)|
|Fresh raspberries||1 Tablespoon (For Garnish)|
1. Remove giblets and neck from duckling; refrigerate to use in soup another day. Rinse duckling with running cold water; drain well. Pat duckling dry with paper towels. Cut duckling into quarters; trim excess skin and fat from pieces.
2. Place duckling quarters, skin side up, on rack in 13" by 9" open roasting pan; sprinkle lightly with salt and pepper. Roast in 350°F. oven about 2 hours or until golden and fork-tender.
3. About 15 minutes before duckling is done, prepare sauce: Into 2-quart saucepan, press 1 package raspberries through medium-mesh sieve, forcing pulp through but straining out seeds; discard seeds. Stir in brown sugar, lemon juice, cornstarch, cinnamon, 1/2 teaspoon salt, and remaining raspberries. Cook mixture over medium-low heat, stirring frequently, until sauce thickens slightly and boils.