Duckling With Raspberry Sauce Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Duckling1 4 1/2 pound, frozen
 Salt To Taste
 Pepper1
 2 10-ounce packages frozen raspberries in syrup, thawed
 Brown sugar2 Tablespoon
 Lemon juice1 Tablespoon
 Cornstarch2 Teaspoon
 Ground cinnamon1/2 Teaspoon
 Watercress sprigs for garnish
 Fresh raspberries for garnish

Directions

1. Remove giblets and neck from duckling; refrigerate to use in soup another day. Rinse duckling with running cold water; drain well. Pat duckling dry with paper towels. Cut duckling into quarters; trim excess skin and fat from pieces.
2. Place duckling quarters, skin side up, on rack in 13" by 9" open roasting pan; sprinkle lightly with salt and pepper. Roast in 350°F. oven about 2 hours or until golden and fork-tender.
3. About 15 minutes before duckling is done, prepare sauce: Into 2-quart saucepan, press 1 package raspberries through medium-mesh sieve, forcing pulp through but straining out seeds; discard seeds. Stir in brown sugar, lemon juice, cornstarch, cinnamon, 1/2 teaspoon salt, and remaining raspberries. Cook mixture over medium-low heat, stirring frequently, until sauce thickens slightly and boils.
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