Duck with raspberries recipe

[Mr. 16 gauge]

Several years back I had a duck dinner at a restaurant in Detroit and the duck was served with a raspberry glaze sauce or some such thing.....it was positively delicious. Now that my raspberry bushes are loaded with berries, and I have a few ducks in the freezer, I would like to try and duplicate the recipe. Anyone know how to do it? Thanks in advance.

[Salmonsmoker]

Mr. 16 gauge

It has been my experience, that the secret to good duck is not to over-cook it. The next secret is in the sauce; most restaurants have closely-guarded secret recipe's for their sauce. I have never tried this recipe but have full-confidence in the source.

For this recipe you will need:

2 ducks,
1 large tart apple, quartered,
2 large stalks of celery with tops, cut into 2" pieces,
2 medium onions, quartered,
8 slices fatty bacon,
1/2 cup strong chicken broth,
1 cup chopped blanched almonds,
2 cups seedless green grapes,
2 cups ripe raspberries,
1 tsp fresh lemon juice
1 TBSP butter
1 cup port wine,
1/4 tsp freshly ground black pepper
1 pinch freshly ground nutmeg
1 pinch allspice
1/2 tsp coriander seeds, crushed,
1/8 tsp powdered ginger,
1/8 tsp cinnamon.

Procedure:

Wipe duck inside and out with a damp cloth dippped in a little of the wine.

Sprinkle cavities with salt, pepper.

Stuff each duck with half of the apple, celery, and onion.

Place, breast side up, in roasting pan and cover with bacon slices.

Roast in preheated 350 degree oven for 10-15 minutes per pound for rare or 15-20 minutes per pound for well done.

Meanwhile, put in a blender, all remaining ingredients except the wine, and blenderize until smooth.

Transfer mixture to saucepan and stir in wine.

Bring mixture just to boiling temperature, (without boiling) stirring continually, then keep it hot.

Remove birds from oven when they are done, and discard the cavity contents.

Split birds lengthwise, and arrange on a heated plaatter.

Pour hot fruit sauce over bird-halves.

Serve on wild rice.

Please let us know how it turns out.

Enjoy,

Salmonsmoker

[duckman3.5]

that sound great I gotta try it soon

[Salmonsmoker]

Let us know how it turns out.

[Zeboy]

Salmonsmoker -

Tried this recipe this weekend with a couple of Mallards. Turned out great but . . . I would recommend cutting the sauce recipe in half. It made enough sauce for about 12 ducks instead of 2. It was tasty though. I marinaded the ducks for a couple days first. I think that helps also.