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Receta Boysenberry Roasted Duck

Name: Boysenberry Roasted Duck
Ingredients: 2 Tbsp. vanilla vodka - (1 ounce); 2 Tbsp. boysenberry brandy - (1 ounce); 2 Tbsp. brandy - (1 ounce); 2 Tbsp. honey; 2 Tbsp. orange juice; 2 Tbsp. brown sugar; 2 Tbsp. garlic pwdr; 1/2 tsp nutmeg; 2 Tbsp. salt; 1/4 c. Tabasco brand Pepper Sauce - (2 ounce); 1 x duck - (7 to 9 lbs); 2 lb onions; 1 quart water; 2 Tbsp. flour; 2 Tbsp. water

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Ingredientes

2 Tbsp. vanilla vodka - (1 ounce)
2 Tbsp. boysenberry brandy - (1 ounce)
2 Tbsp. brandy - (1 ounce)
2 Tbsp. honey
2 Tbsp. orange juice
2 Tbsp. brown sugar
2 Tbsp. garlic pwdr
1/2 tsp nutmeg
2 Tbsp. salt
1/4 c. Tabasco brand Pepper Sauce - (2 ounce)
1 x duck - (7 to 9 lbs)
2 lb onions
1 quart water
2 Tbsp. flour
2 Tbsp. water

Direcciones

To make brine, combine vodka, boysenberry brandy, brandy, honey, orange juice, brown sugar, garlic pwdr, nutmeg, salt and Tabasco brand Pepper Sauce. Blend well. Inject duck with brine using a brining needle. Let duck marinate for 8 to 12 hrs.
Place duck on a rack in a roasting pan and surround with onions. Roast in a 300 degree oven for 2 to 3 hrs. During last 1/2 hour, pour 1 qt of water in the bottom of the pan.
Remove duck from oven and let rest. Place pan drippings with onions in stock pan. Bring to a boil.
Make a slurry with water and flour. Wisk into the boiling pan drippings. Place thickened drippings into a food processor and blend till smooth.
Break duck down into wing, breast, leg and thigh. Serve duck with pan gravy as desired.
Comments: A delicious twist on a traditional offering for Thanksgiving and Christmas menus.