Spicy Roast Duckling With Raspberry Sauce Recipe
Servings: 1
Ingredients
- 2 piece whole carrot (5 inches long)
- 2 piece celery rib (5 inches long)
- 1 c. thinly sliced onion
- 1 x duck, split and trimmed of all fat and excess skin
- Â Â Mild Louisiana-style warm sauce
- 2 Tbsp. salt
- 1/4 c. dry onion
- 1 Tbsp. cayenne pepper (or possibly to taste)
- 1 Tbsp. white pepper
- 2 Tbsp. paprika
- 2 Tbsp. dry basil
- 1 Tbsp. dry mustard
- 1 tsp grnd cumin
- 1 Tbsp. granulated garlic
- 1 jar (8 ounces) raspberry jam
- 1 c. sugar
- 1 c. water
- 1 ounce Triple Sec (orange liqueur)
- 1 ounce raspberry brandy
- 1/2 c. teriyaki sauce
- 2 Tbsp. cornstarch
- Â Â Preheat oven to 400 degrees.
Directions
- In 3 inch-deep roasting pan, build nest of carrot and celery pcs topped with sliced onion. Moisten duck halves with warm sauce and place halves atop vegetables, skin side up.
- Prepare dry-rub seasoning by blending together in food processor the salt, dry onion, pepper, paprika, basil, mustard, cumin and garlic. Dust duck with 1 Tbsp. dry-rub seasoning. Cover pan with heavy-duty aluminum foil and bake in preheated oven 2 hrs, 15 min.
- Remove duck from oven and, avoiding steam, remove foil. Cold slightly and remove duck to platter. (Fat in pan may be saved and used for frying potatoes.)
- Throw away vegetables and any liquid remaining in pan. Cold duck till it can be comfortably handled. Remove all bones from body cavity. Wrap each half in plastic wrap and chill overnight.
- Prepare sauce by mixing jam, sugar, water, Triple Sec and brandy in 2-qt saucepan. Stirring constantly, bring mix to boil. Reduce heat and simmer 10 to 15 min, stirring occasionally. Strain mix into 2-qt saucepan and return to low heat. Mix together cornstarch and teriyaki sauce. Add in to raspberry jam mix and heat till slightly thickened.
- To serve, preheat oven to 400 degrees. Remove plastic wrap from duck. Place halves, skin side up, in baking dish and heat in preheated oven 15 min.
- Baste with raspberry sauce and return to oven for 5 min.
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