Receta Spicy Roast Duck with Raspberry Sauce
Happy New Year!!
The New Year will be bringing some changes here on Turnips 2 Tangerines, but until Monday January 6th, I am going to enjoy some of my favorite things:)
- Spicy Roast Duck with Raspberry Sauce~
- 1 Duck, split and trimmed of all fat and excess skin
- 4-6 oranges, each orange cut into 4 wedges
- 2 shallots, peeled and cut in half
- 6 cloves garlic, peeled
- Dry Rub Seasonings~
- Blend together the following:
- 2 T salt
- 1/4 cup dry onion soup mix
- 1 T cayenne pepper
- 1 T black pepper
- 2 T paprika
- 2 T dried basil
- 1 T dry mustard
- 1 t cumin
- 1 t garlic powder
- Raspberry Sauce:
- 8-oz jar raspberry jam
- 1 cup sugar
- 1 cup water
- 1 oz triple sec or orange juice
- 1 oz raspberry liqueur or raspberry/cranberry juice cocktail
- 1/2 cup teriyaki sauce
- 2 T cornstarch
Heat oven to 400.
In a roasting pan, place oranges. Put shallots and garlic in duck cavity. Dust the duck with dry rub seasoning. Cover the pan with heavy duty foil. Bake at 400 for 2-1/2 hours.
Prepare Sauce:
Mix together the raspberry jam, sugar, water, triple sec or orange juice, and raspberry liqueur or raspberry/cranberry juice in a 2-quart saucepan. Stirring constantly, bring mixture to a boil, reduce heat, simmer 10-15 minutes. Heat on low. Mix together the teriyaki sauce and cornstarch. Add to raspberry jam mixture and heat until thick. Baste duck with sauce and cook 45 minutes longer, basting with sauce every 10 minutes.
Serve with jasmine rice, your choice of veggies and extra sauce. This also makes a yummy sandwich~