Penn Herb Wellness Guide
Roast Duck with Blueberry Sauce
Ingredients
- 2 (about 5 lb. each) fresh or frozen duckling
- 1 quart, divided blueberries, fresh or frozen
- 1/2 quart clear duck or meat broth
- 1/2 cup light corn syrup
- 1/4 cup orange marmalade
- 2 Tbs lemon juice
- 1 teaspoons dried thyme, crumbled
- ground black pepper, as needed
Directions
- Preheat oven to 325. Trim excess fat from ducks. Pierce skin all over with a fork, taking care not to pierce meat. Place ducks on roasting rack in pan and roast 1-1/2 hours. In large saucepan, combine 1/2 quart blueberries, broth, corn syrup, marmalade, lemon juice and thyme, cover and simmer 20 minutes. Puree or sieve mixture, add pepper to taste and, if necessary, reduce to desired consistency.
- Drain fat from roasting pan. Baste entire surfaces of ducks with warm blueberry sauce and roast 30 to 40 minutes longer or until legs move easily at hip joint. Cool and remove breast with first joint of wing attached. Remove whole legs from carcasses. Reheat at 325F 12 to 15 minutes or until thoroughly heated.
- Before serving, add remaining blueberries to sauce, reheat.
- Individual serving: Pool sauce on large dinner plate and serve half a duck on sauce; spoon additional sauce on top of duck.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.