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Title: Roast Duckling with Berry Sauce
Categories: Poultry
Yield: 6 Servings
| SPIRIT OF CHRISTMAS; BOOK 6 | ||
| 4 | lb | Duckling |
| 2 | tb | Oil, olive |
| SAUCE | ||
| 16 | oz | Blackberries, frozen; thawed |
| 3 | tb | Butter |
| 2 | tb | Oil, olive |
| 6 | Green onions; chopped | |
| 4 | Garlic cloves, crushed | |
| 1 1/2 | c | Carrots; chopped |
| 2/3 | c | Celery; chopped |
| 4 | c | Stock, chicken |
| 1/4 | c | Corn syrup |
| 1/4 | c | Soy sauce |
| 1 | tb | Vinegar, red wine |
| TO THICKEN | ||
| 1 | tb | Cornstarch |
| 2 | tb | Water |
Reserve 8-10 blackberries for garnish. For sauce, puree remaining blackberries in lender or food processor. Strain puree and set aside; discard seeds. Remove and reserve wings, neck, and giblets from duck. In large saucepan, combine butter and oil over medium heat. Add onions and garlic; saute until onions are tender. Add wings, neck, and giblets; saute until brown. Stir in carrots, celery, and stock; bring to boil. Reduce heat to low and simmer about 20 minutes. Add corn syrup. soy sauce, vinegar, and blackberry puree to stock mixture. Bring to boil over medium heat, stirring constantly. Reduce heat to low and simmer 20 minutes. Remove wings, neck, and giblets. Puree sauce in batches in blender or food processor; set aside. Sauce may be made 1 day in advance and refrigerated.
Preheat oven to 450 F. Rinse duck and pat dry with paper towels. Rub duck with oil and place in large roasting pan. Bake uncovered 30-35 minutes, until skin is crisp. Remove from oven; reduce oven temperature to 325 F. Brush sauce on duck. Basting every 10 minutes with sauce, cover and bake 20-30 minutes longer, until juices run clear when thickest part of thigh is pierced with fork. Transfer duck to serving platter.
To thicken sauce, combine cornstarch and water in small bowl to make thin paste. Transfer remaining sauce to medium saucepan; bring to boil. Add cornstarch mixture to sauc eand cook 5-7 minutes, stirring constantly, until thickened and heated through. Serve warm over duck. Garnish with reserved berries.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Tyops by Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 28 Oct 97 National Cooking Echo Ä
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