Trade your traditional holiday ham or turkey centerpiece for this rich and savory roast duck with blackberry sauce.
Toss Brussels sprouts and fingerling potatoes with the duck fat before roasting, for example.
Brussels sprouts in particular will taste incredible not only with the roast duck but also with the blackberry sauce.
Credit: Andy Lyons
Ingredients
Roast Duck
1(4- to 6-lb.
Rinse the duck body cavity and pat dry.
Brush the prepped duck with the orange liqueur.
Roast the Duck
Place the duck breast side down in a shallow roasting pan.
Add the hot water to the roasting pan, then set it on the rack inside the oven.
Reduce the oven temperature to 350F and roast, uncovered, for 45 minutes.
Drain Fat and Continue Roasting
Carefully remove the roasting pan from the oven and drain the fat.
The internal temperature should be 165Fjuices may still appear pink.
Roast at 400F for 35 to 40 minutes or until vegetables are light brown and tender.
Bring to a boil then reduce heat.
Simmer uncovered for 10 to 12 minutes or until the sauce is thick and syrupy.
Stir in the blackberries and use a potato masher or fork to roughly mash them into the sauce.
Cover and set aside.
Discard the stuffing mixture.
Using kitchen shears, cut the duck in half lengthwise.
Cut each half between the breast and the thigh into two pieces.
Drain the fat from the roasting pan, then arrange the duck quarters in the pan.
Pour the blackberry sauce over the duck and return the pan to the oven to roast for 30 minutes.
Plate and Serve
Transfer the duck pieces to a serving platter.
Pour any roasting pan juices over the duck pieces.
If desired, serve with additional blackberries.
One duck makes 4 servingsmultiply the recipe as needed to accommodate your dinner guests.
2,000 calories a day is used for general nutrition advice.
