Title: Ducklings with Blackberry Sauce
Categories: Entree Game Holiday Southern
Yield: 8 Servings

2		(5 to 5-1/2 pound) ducklings dressed
2	md	Onions; quartered
2	md	Apples; quartered
1	ts	Salt
1/4	ts	Pepper
1	qt	Water
2	c	Onion; chopped
1	c	Celery; chopped
1	c	Carrots; chopped
2		16-ounce cans blackberries; undrained
1/4	c	Cointreau
1/4	c	Blackberry jam
1	tb	Plus 1 tspn all-purpose flour
1	tb	Plus 1 tspn butter; softened

Remove giblets and neck from ducklings; set aside. Prick fatty areas of ducklings (not breast) with a fork at intervals. Stuff each cavity with quartered onions and apples. Close cavity of ducklings with skewers. Sprinkle with salt and pepper. Fold neck skin under and place ducklings, breast side up, on a rack in a large roasting pan. Bake, uncovered, at 350 degrees for 2 hours or until drumsticks and thighs move easily. Discard quartered onions and apples. Set ducklings aside; keep warm. Combine reserved giblets and neck, 1 quart water, chopped onion, celery, and carrots in a medium saucepan. Bring to a boil, stirring well. Reduce heat; cover and simmer 20 to 25 minutes. Drain mixture, reserving 2 cups duck stock. Discard giblets, neck, and vegetables. Drain blackberries, reserving 2 cups blackberry juice ; set blackberries aside. Combine scrapings from roasting pan, reserved blackberry juice, Cointreau, and reserved duck stock in a medium saucepan. Bring to a boil, and boil 15 minutes or until liquid is reduced by half. Make a paste by combining jam, flour, and butter; gradually add to liquid in pan, stirring well. Cook over medium heat, stirring constantly, until thickened. Stir in blackberries. Cut ducklings into quarters; place under broiler to crisp skin. Transfer to serving platter. Serve with blackberry sauce. Yield: 8 servings.

From November, 1982 "Southern Living" Typos by Jeff Pruett

previous

next