Spicy roast duck with raspberry sauce

Main Dish
4 servings
30 min
2 hours
I make this Wonderful Recipe Every Year on Christmas Eve~


Number of serving: 4
1 Duck, split and trimmed of all fat and excess skin.

2 Carrots, peeled

2 Celery stalks

1 cup thinly sliced onion

Dry Rub Seasoning:

2 T salt

1/4 c dried onion

1 T cayenne pepper

1 T white pepper

2 T paprika

2 T dried basil

1 T dry mustard

1 t cumin

1 T granulated garlic

Blend together and set aside

Raspberry Sauce:

8-oz jar seedless raspberry jam

1 cup sugar

1 cup water

1 oz triple sec

1 oz raspberry brandy or raspberry liqueur or brandy

1/2 cup teriyaki sauce

2 T cornstarch


  • In a roasting pan, build a nest of carrots, celery and onions.

    Moisten the Duck halves with a mild Louisiana style hot sauce.

    Place halves on veggies, skin side up.

    Dust the duck generously with dry rub seasoning. Cover the pan with foil and bake at 400 for 2 hrs.
  • Remove duck from oven, remove foil and cool slightly; remove duck to platter.

    Cool duck until it can be handled.

    Remove all bones from the body cavity.

    Wrap each in plastic wrap, refrigerate overnight.
  • When ready to serve, prepare sauce.

    Mix the raspberry jam, sugar, water, triple sec, and brandy in a 2 qt. sauce pan.

    Stirring constantly, bring mixture to a boil. Reduce heat and simmer 10-15 mins.

    Strain the mixture if needed. Return to low heat, mix together teriyaki sauce and cornstarch.

    Add to raspberry jam mixture and heat until thick.
  • Remove duck from refrigerate and remove plastic wrap.

    Place duck, skin side up, in a baking dish.

    Heat at 400 for 45 mins basting with raspberry sauce mixture every 5 mins.

    Serve with extra sauce.
  • Serve with Buttered Noodles


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