ROAST WILD DUCK WITH BLACKBERRY SAUCE

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Make and share this Roast Wild Duck With Blackberry Sauce recipe from Food.com.

Provided by TammieV

Categories     Wild Game

Time 2h

Yield 1-2 Ducks with Sauce

Number Of Ingredients 14

4 -5 lbs duck, rinsed patted dry, giblets reserved
2 -3 tablespoons walnut oil (only if using a wild duck) or 2 -3 tablespoons bacon, to wrap duck in (only if using a wild duck)
salt & freshly ground black pepper
2 large onions, coarsely chopped
1 cup cubed turnip
2 cups duck or 2 cups chicken stock
6 juniper berries
6 black peppercorns
1 -2 bay leaf
1 1/2-2 tablespoons fresh thyme leaves or 1 -2 teaspoon dried thyme leaves
1 cup unsweetened purple grape juice or 1 cup dry red wine
1 tablespoon fruited vinegar (or more to taste)
1/4 cup blackberry preserves or 1/4 cup jelly
1 1/2 cups fresh blackberries or 1 1/2 cups frozen blackberries

Steps:

  • Preheat oven to 400°F.
  • Prick skin all over duck, remove as much fat as possible on the domestic bird.
  • Rub wild duck with walnut oil or wrap in bacon.
  • Domestic duck is more greasy and does not need oil or bacon.
  • Stuff 1/2 the onions and turnip cubes into the cavity.
  • Season cavity with salt and pepper.
  • Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down.
  • turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done.
  • While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes.
  • Remove dutch oven to the stove top.
  • Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan.
  • Add the seasonings, wine and vinegar.
  • Continue to cook til liqid is reduced by 1/3, about 20 minutes.
  • Add preserves and blackberries.
  • Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft.
  • Strain liquid into a clean sauce pan and set aside.
  • Discard the solids strained out.
  • Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving.
  • Reheat sauce just before serving.
  • Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.

Nutrition Facts : Calories 8215.6, Fat 743.4, SaturatedFat 242.8, Cholesterol 1380.2, Sodium 1276.2, Carbohydrate 153.3, Fiber 19.6, Sugar 104.7, Protein 217.5

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