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U.S. Highbush Blueberry Council

Roast Duck with Blueberry Sauce

Roast Duck with Blueberry Sauce

Recipe by Dakota’s Bar and Grill


  • 4 (about 5 lb each) fresh or frozen duckling
  • 2 quarts, divided blueberries, fresh or frozen
  • 1 quart clear duck or meat broth
  • 1 cup light corn syrup
  • ½ cup orange marmalade
  • ¼ cup lemon juice
  • 2 teaspoons dried thyme, crumbled
  • Fresh ground black pepper, as needed


  1. Preheat oven to 325°F
  2. Trim excess fat from ducks
  3. Pierce skin all over with a fork, taking care not to pierce meat
  4. Place ducks on roasting rack in pan and roast 1-½ hours
  5. In large saucepan, combine 1quart blueberries, broth, corn syrup, marmalade, lemon juice and thyme, cover and simmer 20 minutes
  6. Puree or sieve mixture, add pepper to taste and, if necessary, reduce to desired consistency
  7. Drain fat from roasting pan
  8. Baste entire surfaces of ducks with warm blueberry sauce and roast 30 to 40 minutes longer or until legs move easily at hip joint
  9. Cool and remove breast with first joint of wing attached
  10. Remove whole legs from carcasses
  11. Reheat at 325°F 12 to 15 minutes or until thoroughly heated
  12. Before serving, add remaining blueberries to sauce, reheat
  13. Individual serving: Pool sauce on large dinner plate and serve half a duck on sauce
  14. spoon additional sauce on top of duck
  15. Shown served with pureed butternut squash, brussel sprouts and wild rice

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