Crispy Roast Duck With Blackberry Sauce Recipes

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ROAST DUCK WITH BLACKBERRY-ORANGE SAUCE



Roast Duck with Blackberry-Orange Sauce image

Instead of ham or turkey for your holiday centerpiece this year, try this roast duck recipe. The fruity duck sauce will have your guests begging for details about how you created it!

Provided by BHG Test Kitchen

Time 3h

Number Of Ingredients 20

1 4-6 pound domestic duck
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 small orange, quartered
1 stalk celery, cut up
1 small onion, quartered
2 sprigs fresh thyme
2 tablespoon orange liqueur
1 cup hot water
1 tablespoon finely shredded orange peel
0.5 cup orange juice
0.25 cup packed brown sugar
0.25 cup orange liqueur
0.25 cup mild-flavor molasses
1 teaspoon grated fresh ginger
2 cloves garlic, minced
0.5 teaspoon sea salt
0.5 teaspoon cracked black pepper
2 cup blackberries
Blackberries (optional)

Steps:

  • Adjust oven rack to lower third of the oven. Preheat oven to 500°F. Rinse duck body cavity; pat dry. Rub cavity with the 1 teaspoon salt and 1 teaspoon pepper. Place orange, celery, onion, and thyme in cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Brush duck with the 2 tablespoons orange liqueur.
  • Place duck, breast side down, on rack in a shallow roasting pan. Add the hot water to the roasting pan. Place in lower third of oven. Reduce oven temperature to 350°F. Roast, uncovered, for 45 minutes.
  • Carefully remove roasting pan from oven; drain fat.* Turn duck, breast side up. Roast for 45 to 60 minutes more or until drumsticks move easily in their sockets (165°F). Juices may still appear pink.
  • Meanwhile, for sauce, in a small saucepan whisk together orange peel, orange juice, brown sugar, the 1/4 cup orange liqueur, the molasses, ginger, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until thickened and syrupy. Stir in 2 cups blackberries. Use a potato masher or fork to coarsely mash berries. Cover and set aside.
  • Transfer duck to a cutting board; let stand for 15 minutes. Discard stuffing mixture. Using kitchen shears, cut duck in half lengthwise. Cut each half between the breast and the thigh into 2 pieces. Drain fat from roasting pan. Arrange duck quarters in pan. Pour blackberry sauce over the duck. Return to oven. Roast in the 350°F oven for 30 minutes.
  • Transfer duck pieces to a serving platter. Pour any juices in roasting pan over duck pieces. If desired, serve with additional blackberries.

Nutrition Facts : Calories 302 kcal, Carbohydrate 49 g, Cholesterol 14 mg, Protein 4 g, SaturatedFat 2 g, Sodium 902 mg, Sugar 32 g, Fat 8 g, UnsaturatedFat 4 g

ROAST WILD DUCK WITH BLACKBERRY SAUCE



Roast Wild Duck With Blackberry Sauce image

Make and share this Roast Wild Duck With Blackberry Sauce recipe from Food.com.

Provided by TammieV

Categories     Wild Game

Time 2h

Yield 1-2 Ducks with Sauce

Number Of Ingredients 14

4 -5 lbs duck, rinsed patted dry, giblets reserved
2 -3 tablespoons walnut oil (only if using a wild duck) or 2 -3 tablespoons bacon, to wrap duck in (only if using a wild duck)
salt & freshly ground black pepper
2 large onions, coarsely chopped
1 cup cubed turnip
2 cups duck or 2 cups chicken stock
6 juniper berries
6 black peppercorns
1 -2 bay leaf
1 1/2-2 tablespoons fresh thyme leaves or 1 -2 teaspoon dried thyme leaves
1 cup unsweetened purple grape juice or 1 cup dry red wine
1 tablespoon fruited vinegar (or more to taste)
1/4 cup blackberry preserves or 1/4 cup jelly
1 1/2 cups fresh blackberries or 1 1/2 cups frozen blackberries

Steps:

  • Preheat oven to 400°F.
  • Prick skin all over duck, remove as much fat as possible on the domestic bird.
  • Rub wild duck with walnut oil or wrap in bacon.
  • Domestic duck is more greasy and does not need oil or bacon.
  • Stuff 1/2 the onions and turnip cubes into the cavity.
  • Season cavity with salt and pepper.
  • Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down.
  • turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done.
  • While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes.
  • Remove dutch oven to the stove top.
  • Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan.
  • Add the seasonings, wine and vinegar.
  • Continue to cook til liqid is reduced by 1/3, about 20 minutes.
  • Add preserves and blackberries.
  • Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft.
  • Strain liquid into a clean sauce pan and set aside.
  • Discard the solids strained out.
  • Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving.
  • Reheat sauce just before serving.
  • Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.

Nutrition Facts : Calories 8215.6, Fat 743.4, SaturatedFat 242.8, Cholesterol 1380.2, Sodium 1276.2, Carbohydrate 153.3, Fiber 19.6, Sugar 104.7, Protein 217.5

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE



Crisp-Tender Roast Duck with Cherry-Rosemary Sauce image

Provided by Ted Allen

Categories     main-dish

Time 5h40m

Yield 4 servings

Number Of Ingredients 11

One 5-pound Pekin (aka Long Island) duck
Kosher salt and freshly ground pepper
1 shallot, peeled and chopped
3 cloves garlic, chopped
1 cup cherries fresh or frozen, halved and pitted
1/2 cup chicken stock, preferably homemade, or low-sodium store bought
2 tablespoons cherry or berry whole-fruit preserves
2 teaspoons honey
1 teaspoon fresh rosemary leaves, chopped
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 300 degrees F.
  • Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
  • Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
  • While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
  • After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
  • Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

CRISPY ROAST DUCK WITH BLACKBERRY SAUCE



Crispy Roast Duck with Blackberry Sauce image

Provided by Emily Ansara Baines

Categories     Berry     Duck     Fruit     Poultry     Roast     Dinner     Blackberry     Advance Prep Required     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yields 2-3 servings

Number Of Ingredients 14

1/2 cup plus 1 tablespoon unsalted butter
1/4 cup white sugar
1/3 cup dry white wine: Chenin Blanc or Sauvignon Blanc
1/4 cup orange juice
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 1/2 cups frozen blackberries, thawed
1 3/4 cups chicken broth
2 tablespoons Cognac
1 tablespoon Vermont maple syrup
4 (5- to 6-ounce) duck breast halves with skin
Kosher salt to taste
Black pepper to taste
Additional blackberries for presentation

Steps:

  • 1. Melt 1/2 cup butter in a large skillet over medium-high heat.
  • 2. Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a deep amber color, about 5-8 minutes. Pour in wine, orange juice, lemon juice, and red wine vinegar. Still stirring, bring entire mixture to boil.
  • 3. Add berries and chicken broth to sauce; continuing to boil until sauce thickens and is reduced to about 1 1/2 cups, stirring occasionally. This will take about 20-30 minutes.
  • 4. Add Cognac and maple syrup. Using the back of a spoon, mash the berries into the mixture. Set aside.
  • 5. Preheat oven to 400°F. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not in the meat) of the duck. Thoroughly season breasts with salt and pepper.
  • 6. Heat a heavy ovenproof skillet over high heat. Add duck-skin-side down-and sear until lightly brown, about 5 minutes. Turn over and cook for an additional 2-3 minutes. Transfer skillet to oven and cook until duck reaches desired doneness (about 5 minutes for medium).
  • 7. As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper.
  • 8. Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.

ROAST DUCK WITH BLUEBERRY SAUCE



Roast Duck With Blueberry Sauce image

Provided by Nigella Lawson

Categories     dinner, sauces and gravies, main course

Time 4h5m

Yield 4 servings

Number Of Ingredients 10

1 Granny Smith apple
1/2 onion, peeled
2 cups blueberries
1/2 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon ground star anise or 2 whole star anise
Grated zest of 1 lime
Grated zest of 1 orange
1/2 cup white wine vinegar
2 whole ducks, trimmed of excess fat, giblets discarded

Steps:

  • Prepare blueberry sauce: Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
  • Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
  • If whole star anise were used, remove and discard them. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving. (Makes 1 generous cup.)
  • Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
  • To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.

​​CRISP ROAST DUCK



​​Crisp Roast Duck image

A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin. Serve the bird as is, or with some kind of sauce - either sweet or pungent - such as cranberry sauce, salsa verde or a spicy soy dipping sauce. And save the duck fat at the bottom of the pan. It will keep for at least three months in the refrigerator and is excellent on roasted vegetables, especially potatoes.

Provided by Melissa Clark

Categories     poultry, main course

Time 6h30m

Yield 4 servings

Number Of Ingredients 7

1 (5- to 6-pound) whole duck
1 tablespoon plus 1 teaspoon kosher salt (Diamond Crystal)
2 teaspoons freshly ground black pepper
2 large garlic cloves, finely grated, passed through a garlic press or finely minced
1 tablespoon chopped thyme or rosemary leaves, or a combination, plus more sprigs for the cavity
1 tablespoon finely grated lemon or orange zest, or a combination
1 1/2 teaspoons ground coriander or a spice mix, such as garam masala or baharat(optional)

Steps:

  • Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
  • Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
  • Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
  • Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
  • When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.

DUCK WITH BLACKBERRY SAUCE



Duck with Blackberry Sauce image

Categories     Duck     Roast     Valentine's Day     Blackberry     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup
4 5- to 6-ounce duck breast halves with skin
Additional blackberries (optional)

Steps:

  • Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
  • Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
  • Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

DUCK WITH BLACKBERRY SAUCE



Duck With Blackberry Sauce image

Make and share this Duck With Blackberry Sauce recipe from Food.com.

Provided by lazyme

Categories     Duck Breasts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups blackberries, frozen, thawed
1 1/4 cups beef broth
1/2 cup chicken broth
2 tablespoons cognac
1 tablespoon maple syrup
4 duck breasts, with skin

Steps:

  • Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
  • Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
  • Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
  • Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
  • Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
  • Mix in cognac and maple syrup.
  • Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
  • Preheat oven to 400.
  • Trim any excess fat from duck breasts.
  • Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
  • Season duck with salt and pepper.
  • Heat heavy large ovenproof skillet over high heat until hot.
  • Add duck, skin side down, and sear until brown, about 5 minutes.
  • Turn over; cook 3 minutes.
  • Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
  • Meanwhile, bring sauce to simmer over low heat.
  • Add remaining 1 tablespoon butter and whisk just until melted.
  • Season to taste with salt and pepper.
  • Spoon sauce onto plates.
  • Slice duck and place atop sauce.
  • Garnish with additional berries, if desired, and serve.

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From simplechinesefood.com


21 DUCK BREAST RECIPES WITH SAUCE - SELECTED RECIPES
Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown.
From selectedrecipe.com


SIMPLE ROAST DUCK RECIPE - THERESCIPES.INFO
Rub the duck inside and out with the spice mixture. Place the duck on a rack in a roasting pan breast-side up. Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer. 4 Place the roasting pan in the oven.
From therecipes.info


DUCK RECIPES OVEN - THERESCIPES.INFO
Classic Crispy Roast Duck Recipe - Northfork hot www.northforkbison.com. Preheat oven to 350°F. Take the ducks out of the fridge. Using a needle or a very sharp knife point, prick the skin of the duck all over — but be sure to not pierce the meat itself, only the skin. This helps the fat render out and will help crisp the skin. Pay special ...
From therecipes.info


ED BAINES' DUCK BREAST WITH BLACKBERRY SAUCE | DINNER RECIPES
2010-10-08 Pour through a fine sieve into a clean saucepan, season with salt and pepper. Cut the remaining blackberries in half and add them to the sauce. Finish with a knob of butter and thicken, if desired, with the cornflour. Pre-heat the oven to 180C/160C fan/gas mark 6. Heat a dry frying pan and place the duck breast fat side down into the pan over a ...
From goodto.com


DUCK BREAST WITH BLACKBERRY SAUCE - THE WINDY CITY DINNER FAIRY
2021-11-25 Step 1. Season duck breasts with salt and pepper on both sides, more heavily on the fat side and lightly on the flesh side. Step 2. Preheat oven to 400 F. Step 3. Place duck breasts, skin side down, in a large, cold cast iron skilletor ovenproof skillet. No olive oil is needed!
From windycitydinnerfairy.com


PAN-SEARED DUCK RECIPE FROM MISS ALLIE’S KITCHEN | SLAYER CALLS
Heat over medium until the pan is hot. Pat the duck breasts very dry with your paper towel and sprinkle them with the salt and pepper. Lay the duck in the hot pan skin-side down and cook for about 5 minutes, until the skin is golden brown and crispy. Flip the breasts and cook for an additional 3-5 minutes, until the internal temperature reaches ...
From slayercalls.com


CRISPY ROASTED DUCK RECIPE | CARIBBEAN GREEN LIVING
2019-11-12 Put the star anise, garlic, ginger, and spring onions into the cavity. Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1/ 275 F and cook for a further 2½–3 hours, …
From caribbeangreenliving.com


PAN ROASTED DUCK BREASTS WITH BLACKBERRY SAUCE
2020-01-06 When hot, add the duck breasts skin side down and cook for 10 minutes or so to render the fat and crisp the skin. Flip the breasts, place the skillet in the oven and cook until the duck is rare to medium rare – 125°F. Remove from the oven and let rest for 5 minutes. Slice into 1/2” slices, arrange on a plate with a spoonful of the blackberry sauce. You can also skewer …
From chefbikeski.com


ROASTED DUCK WITH BLACKBERRY BALSAMIC REDUCTION SAUCE
Sep 20, 2020 - This crispy roasted duck with blackberry & balsamic reduction sauce is such an easy (and fancy) roasted duck recipe!
From pinterest.co.uk


ROASTED DUCK BREASTS WITH BLACKBERRY SAUCE RECIPE
How to make blackberry sauce with duck breast? Set the pan over a medium-low heat and cook the shallot for 2–3 minutes, until softened. Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy.
From foodnewsnews.com


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Top Asked Questions

How to cook duck breast with blackberries?
Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm. To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.
How to reheat blackberry sauce with Duck?
7. As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper. 8. Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.
How to cook duck breast in the oven?
Preheat oven to 400°F. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not in the meat) of the duck. Thoroughly season breasts with salt and pepper. 6. Heat a heavy ovenproof skillet over high heat. Add duck—skin-side down—and sear until lightly brown, about 5 minutes.
How do you cook duck in sauce?
While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes.

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