* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
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
Preparation
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
