Duckling With Raspberry Sauce Recipe
I am sure you will not have a better recipe to compare with this Duckling With Raspberry Sauce recipe? This Duckling With Raspberry Sauce is always a hit as a Side Dish . The primary ingredient in this is Poultry. You owe me a thanks for sharing this recipe.
Ingredients
1 4 1/2-pound fresh or frozen (thawed) duckling
Salt
Pepper
2 10-ounce packages frozen raspberries in syrup, thawed
2 tablespoons brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
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.
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.
