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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Raspberry Reduction & Grape Roasted Duckling Recipe

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This recipe for Raspberry Reduction & Grape Roasted Duckling is from RIC-IPES from the Sellers Family & Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons of vanilla vodka.
2 tablespoons of raspberry brandy.
2 tablespoons of brandy.
2 tablespoons of honey.
2 tablespoons of orange juice.
1/2 pound - 1 pound large seedless blue grapes
2 tablespoons of brown sugar.
2 tablespoons of garlic powder.
½ teaspoon of nutmeg.
2 tablespoons of salt.
¼ cup of Tabasco sauce.
1 duck, about 8 lb.
2 lb of onions.
1 quart of water.
2 tablespoons of flour.
2 tablespoons of water.
Directions:
Directions:
To make brine, combine the vodka, raspberry brandy, brandy, honey, orange juice, brown sugar, garlic powder, nutmeg, salt and Tabasco sauce. Blend thoroughly.

Inject the duck with brine using a brining needle; then allow to marinate for about 10 hours or overnight.

Place the duck on a rack in a roasting pan and surround with the onions.

Roast at 300°F (150°C) about 2 hours 30 minutes. During last 30 minutes, pour 1 quart of water in the bottom of the pan.

Remove duck from oven and allow it to rest.

Place pan drippings with onions in a stock pan; bring to a boil.

Make a slurry with water and flour, then whisk into the boiling pan drippings.

Place the thickened drippings into a food processor and blend until smooth.

Break duck down into wing, breast, leg and thigh.

Serve duck with pan gravy as desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3 hours

 

 

 

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