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RASPBERRY DUCKLING
THE ROAST DUCK
2 - 4 1/2 to 5lb. ducks dressed
1 - small onion, chopped
2 - stalks celery, chopped
1 - medium carrot, chopped
1 - medium apple, chopped
2 - oranges, peeled, pithed, and chopped
1/2 - cup Tamari (Japanese Soy Sauce)
1/2 - cup honey
2 - cloves garlic
THE RASPBERRY SAUCE
1/4 - lb. butter
1 - cup sugar
1 - cup cider vinegar
2 - tbsp flower
1 1/2 - cups raspberries, frozen
2 - oz. Chambord liquor

Remove neck, gizzards and fat pads inside cavity. Cut off excess neck skin. Place ducks on rack in large roasting pan. Fill cavity with chopped onion, celery, carrots, apple and oranges. Pierce skin with sharp fork at 2" intervals. Coat skin with Tamari, then honey.

Roast in preheated oven at 325 F for 3 - 3 1/2 hours. Duck is done when leg turns easily. Remove vegetables from cavity and allow duck to cool slightly. Using a large knife, slice down through the middle of the breast to open duck. Cut through on each side of backbone. Take each half, and with your fingers gently remove the rib cage. It should come out easily.

Melt butter in sauce pan. Add sugar, and stir until well blended. Cook over low heat until the sauce starts to darken slightly. Stir frequently. When mixture is a light brown color, add flour and stir until well mixed. Add vinegar and stir until sugar mixture dissolves. Bring to a slow boil and cook until mixture reduces to 1/2 its original volume. The sauce will have a syrupy consistency. Remove from heat. Stir in Chambord and raspberries. Reheat to serve.
To Serve: Place ducks, breast up, on sheet pan. Place in 350 F oven for 10 - 15 minutes to heat thoroughly. Remove from oven and transfer ducks to serving plates. Pour heated Raspberry sauce over ducks. Serve with wild rice and fresh vegetables.

Monthly Recipes:
  • January - Smoked Salmon Raviolis
  • February - Raspberry Duckling
  • March - Blackened Scallops With Ginger-Pineapple Salsa
  • April - Coffee Butter Crunch Pie
  • May - Caesar Salad
  • June - Chocolate Strawberry Shortcake
  • July - Raspberry Muffins
  • August - Blueberry Coffeecake
  • September - Apple Cobbler
  • October - Medallions Of Venison With A Rosemary, Wild Cherry, & Bourbon Glaze
  • November - Maple Walnut Salad Dressing
  • December - Grandma's Christmas Tree Cookies