Roasted Duckling In Raspberry Sauce

This is a bh&g recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well.

Steps

Preheat oven to 350f.

Sprinkle the raspberries with 1 tsp sugar.

Rinse the duck well , inside and out.

Pat dry with paper towels.

Tie legs together with kitchen string.

Season the duckling with desired amount of salt and pepper.

Place the duck , breast side up , with the wing.

Prick the skin all over , generously , with a fork.

Roast the duck for 1&1 / 2 to 2 hours , until the legs move easily in their sockets.

Cover , and let stand for 15 minutes before carving.

Meanwhile , for the sauce , combine orange juice , broth , and brandy in a saucepan.

Bring to a boil.

Cook uncovered over med-high heat for 8-9 minutes.

Stir in 1 / 4 cup of the fresh raspberries , the raspberry preserves , ginger , allspice , and a dash of salt.

Simmer for 5 minutes , stirring occasionally.

Remove the saucepan from the heat , and stir in the butter , until it is melted.

Stir in the remaining raspberries , the walnuts , and the sage.

Heat for 2 minutes.

Carve the duckling , and serve with t.

Ingredients

duckling, orange juice, chicken broth, brandy, fresh raspberry, sugar, seedless raspberry preserves, ground ginger, ground allspice, butter, walnuts, fresh sage