Lingonberry Roast Duck

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Yesterday i was feeling adventurous and so i pulled a duck from the freezer and thawed it for the evening. Here's the recipe i came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but i substituted lingonberry) basting sauce recipe that i've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a pantry challenge recipe.

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Steps

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Rinse / wash and dry the duckling , removing any giblets , etc , that are inside.

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In a bowl , combine the jam , soy sauce , sherry , hard cider , garlic , lemon juice , and tabasco.

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Pour 1 / 2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside.

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Place on roasting rack in the roasting pan.

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A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze , pour most of the rest of the jam mixture onto the duck , reserving about 1 / 4 of a cup.

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Let the duck sit for 1 hour.

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Preheat oven to 350 degrees f.

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Remove the outer skin from the onion half , then cut it into quarters.

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Stuff the duck with the onion pieces.

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Combine the reserved lingonberry sauce with the honey.

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Pour the honey / sauce over the duck , then drizzle with sprinkle with the chopped green onions.

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Roast covered at 350 degrees f for 1 hour , basting occasionally with drippings , then add the hard cider to the bottom of the roasting pan.

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Roast un-cov.

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Ingredients

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ducklings, lingonberry preserves, soy sauce, sherry wine, hard apple cider, garlic, dried ancho chile powder, lemon juice, tabasco sauce, onion, honey, scallion