LOCATION: Recipes >> Poultry >> Roast Duck 10
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Roast Duck 10
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Roast Duck with Raspberries
4-5 lb duck
salt and pepper
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 tomato, coarsely chopped
1 cup brown stock
3 tablespoons sugar
1 tablespoon butter
1/3 cup cider vinegar
10 oz package frozen raspberries, defrosted
1/4 cup chambord
Trim fat from duck, season with salt and pepper. Prick skin.
Roast duck and giblets in a 450F oven for 1 1/2 hours.
Pour off all but 2 tablespoons fat. Add carrot, onion and tomato
and saute for 10 minutes. Add stock. Scrape pan and then strain
broth into a container.
Melt sugar and butter in a saucepan and cook over medium heat,
stirring, until brown. Add vinegar and cook until reduced by half.
Pour in broth from duck and reduce heat. Add raspberries and
chambord. Simmer 10 minutes. Spoon over duck.
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