Roast Duck with Blackberry Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 duck, about 4 pounds | salt and freshly ground black pepper to taste | BLACKBERRY SAUCE: 2 tablespoons butter |
| 1 shallot, minced | 2 tablespoons red wine vinegar | 1 tablespoon sugar |
| 1-1/4 cups strained blackberry puree from about 2 cups fresh blackberries | 1/4 cup duck stock or chicken stock | |
| 1 | Preheat oven to 350 degrees. |
| 2 | Season the duck inside and outside with salt and pepper. Transfer to a roasting pan. Roast for about 1 hour, or until the juices run clear when the thigh is pierced. Let the duck rest for 15 minutes before carving. |
| 3 | FOR THE SAUCE: In a small saucepan, melt the butter over medium heat. Add the shallot and saute until tender. Whisk in the vinegar and sugar and simmer until the liquid has almost evaporated. Whisk in the blackberry puree, duck stock, salt, and pepper and simmer until the sauce has reduced to about 1 cup. Serve the sauce spooned over the carved duck. |