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Duckling With Raspberry Sauce

Western.Chefs's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4900 Calories from Fat 2020

% Daily Value*

Total Fat 224 g344.5%

Saturated Fat 59.7 g298.3%

Trans Fat 0 g

Cholesterol 2776.1 mg925.4%

Sodium 2114 mg88.1%

Total Carbohydrates 198 g66%

Dietary Fiber 22.8 g91%

Sugars 161 g

Protein 504 g1009%

Vitamin A 2.9% Vitamin C 258.1%

Calcium 27.9% Iron 387.6%

*Based on a 2000 Calorie diet


Duckling With Raspberry Sauce Recipe