Subj : BH&G 1739
To   : ALL
From : DAVE DRUM
Date : Sat Feb 06 2021 13:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Duck w/Blackberry-Orange Sauce
 Categories: Poultry, Citrus, Fruits, Booze, Vegetables
      Yield: 4 Servings
 
      4 lb (to 6 lb) domestic duck
      1 ts Sea salt
      1 ts Cracked black pepper
      1 sm Orange; quartered
      1    Rib celery; cut up
      1 sm Onion; quartered
      2    Sprigs fresh thyme
      2 tb Orange liqueur
      1 c  Hot water
      1 tb Fine shredded orange peel
    1/2 c  Orange juice
    1/4 c  Packed brown sugar
    1/4 c  Orange liqueur
    1/4 c  Mild-flavor molasses
      1 ts Grated fresh ginger
      2 cl Garlic; minced
    1/2 ts Sea salt
    1/2 ts Cracked black pepper
      2 c  Blackberries
           Blackberries (opt)
 
  Adjust oven rack to lower third of the oven. Preheat oven
  to 500ºF/260ºC. Rinse duck body cavity; pat dry. Rub
  cavity with the 1 teaspoon salt and 1 teaspoon pepper.
  Place orange, celery, onion, and thyme in cavity. Skewer
  neck skin to back; tie legs to tail. Twist wing tips under
  back. Brush duck with the 2 tablespoons orange liqueur.
  
  Place duck, breast side down, on rack in a shallow
  roasting pan. Add the hot water to the roasting pan.
  Place in lower third of oven. Reduce oven temperature
  to 350ºF/175ºC. Roast, uncovered, for 45 minutes.
  
  Carefully remove roasting pan from oven; drain fat.* Turn
  duck, breast side up. Roast for 45 to 60 minutes more or
  until drumsticks move easily in their sockets. Juices may
  still appear pink.
  
  Meanwhile, for sauce, in a small saucepan whisk together
  orange peel, orange juice, brown sugar, the 1/4 cup orange
  liqueur, the molasses, ginger, garlic, 1/2 teaspoon salt,
  and 1/2 teaspoon pepper. Bring to boiling; reduce heat.
  Simmer, uncovered, for 10 to 12 minutes or until thickened
  and syrupy. Stir in 2 cups blackberries. Use a potato
  masher or fork to coarsely mash berries. Cover and set
  aside.
  
  Transfer duck to a cutting board; let stand for 15
  minutes. Discard stuffing mixture. Using kitchen shears,
  cut duck in half lengthwise. Cut each half between the
  breast and the thigh into 2 pieces. Drain fat from
  roasting pan. Arrange duck quarters in pan. Pour
  blackberry sauce over the duck. Return to oven. Roast in
  the 350 degrees F oven for 30 minutes.
  
  Transfer duck pieces to a serving platter. Pour any juices
  in roasting pan over duck pieces. If desired, serve with
  additional blackberries.
  
  *Tip: If you like, reserve the fat and toss a few
  tablespoons with potatoes or other root vegetables. Roast
  at 400ºF/205ºC for 35 to 40 minutes or until light brown
  and tender.
  
  Makes: 4 servings
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... BASIC LAW OF CONSTRUCTION: Cut it large and kick it into place.
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