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