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Spicy roast duck with raspberry sauce
Spicy Roast Duck with Raspberry Sauce
I make this Wonderful Recipe Every Year on Christmas Eve~
Preparation
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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.
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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.
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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.
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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.
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Serve with Buttered Noodles
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