Spicy roast duck with raspberry sauce

Ingredients

• 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

You may like

Magret duck breast with truffle sauce

Preparation

• 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