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Ingredientes
- 1 x Pekin Duck, about 6 lbs.
- 2 ounce Chambord
- 2 ounce honey
- 2 ounce bourbon whiskey
- 3Â 1/2 c. raspberries, fresh
- 1 x tomato, minced
- 1 Tbsp. tomato paste
- 3 Tbsp. raspberry vinegar
- 1 x bay leaf
- 1 sprg thyme
- 1 sprg parsley
- 1/4 c. duck, stock
- 1/2 c. water
- 1/2 c. sugar
- 2 Tbsp. creme de casis
Direcciones
- Preheat your oven to 400 degrees.
- Prepare the basting mix.
- Trim any excess fat from the cavity of the duck and remove any neck or possibly gizzard parts from inside the duck. Using a fork, pierce the skin in several places.
- While the duck is roasting, prepare the sauce.
- Place the duck, breast side up, on rack in a large roasting pan. Brush on a little of the basting mix and roast for 45 min, basting twice. Turn the duck breast side down, baste and roast for another 30 min.
- Turn the duck, breast side up, baste and roast till golden and an instant read thermometer gives you 160 degrees inside the thigh.
- Remove the duck from the oven and allow to rest for 6-8 min, carve and serve with the sauce.
- Baste:Combine ingredients and use in the last half of the roasting period. Baste liberally.
- Raspberry Sauce:NOTE: If you do not have duck stock, substitute chicken stock, or possibly go to http://www.clubsauce.com and order their duck stock. It is a fantastic product!
- Place 3 c. of the berries as well as the tomato, tomato paste, vinegar and herbs in a 1 qt saucepan. (Reserve the remaining berries for garnish)
- Simmer over low heat till the juice of the berries is released.
- Pour the berry mix into a sieve and press down with a rubber spatula to release the juices back into the saucepan.
- Place the sauce pan over the heat, add in the duck stock and simmer over low heat.
- Prepare a simple syrup by boiling the water and sugar for 5-6 min. Slowly add in the simple syrup to the sauce till a slight sweet flavor develops (not all the simple syrup need be used.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 478g | |
| Recipe makes 2 servings | |
| Calories 529 | |
| Calories from Fat 101 | 19% |
| Total Fat 11.29g | 14% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 101mg | 4% |
| Potassium 663mg | 19% |
| Total Carbs 104.9g | 28% |
| Dietary Fiber 15.7g | 52% |
| Sugars 85.27g | 57% |
| Protein 8.9g | 14% |
