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Duckling With Raspberry Sauce

Western.Chefs's picture
Ingredients
  Duckling 4 1⁄2 Pound (Fresh Or Frozen(Thawed))
  Salt To Taste
  Pepper To Taste
  Frozen raspberries in syrup 20 Ounce, thawed (Two 10 Ounce Packages)
  Brown sugar 2 Tablespoon
  Lemon juice 1 Tablespoon
  Cornstarch 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Watercress sprigs 2 (For Garnish)
  Fresh raspberries 1 Tablespoon (For Garnish)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Poultry

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