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Roast Duck with Blueberry Sauce recipe

The duck is first marinated in a heatedport wine, sugar and honey-sweetened marinade for 20 minutesat room temperature prior to roasting and is served with a brandiedblueberry sauce with shallots and fresh tarragon.

Recipe: Roast Duck with BlueberrySauce

2 cups port wine
3/4 cup granulated sugar – divided use
1/4 cup honey
1 (4 to 4 1/2 pound duck, wing tips removed)
Salt
Freshly ground black pepper2 tablespoons olive oil
1/3 cup diced shallots
1/2 cup cider vinegar
1/4 cup brandy
1 cup (6 ounces) fresh blueberries
1 1/2 teaspoons chopped fresh tarragon
2 cups duck or chicken stock

  • To prepare: In a pot large enough to holdthe duck, combine port, 2 cups water, 1/4 cup of sugar, and honey;bring to boil.
  • Meanwhile, season duck cavity with saltand black pepper; truss duck; set aside.
  • When wine mixture comes to a boil, removefrom heat. Add duck; let marinate at room temperature for 20minutes, turning occasionally.
  • Preheat oven to 350°F (175°C).
  • Remove duck from marinade; place on arack in a shallow roasting pan. Bake until duck is brown andreaches internal temperature of 185°F (approximately 85°C),about 1 hour 15 minutes. Let stand at room temperature for 10minutes.
  • Meanwhile, in a medium skillet, heat oliveoil until hot. Add shallots; cook, stirring frequently, untilsoft, for 3 to 5 minutes. Add remaining 1/2 cup sugar; cook overlow heat, stirring frequently, until sugar is dark brown, 10to 15 minutes.
  • Stir in vinegar, brandy, blueberries andtarragon. Cook over medium-high heat until blueberries are soft,about 5 minutes. Add stock; bring to a boil; boil until reducedby half, about 20 minutes. Season to taste with salt and pepper.
  • To serve: Carve duck. Spoon blueberrysauce over duck. Garnish with fresh blueberries, if desired.

    Serves 2 to 3 with 1 1/2 cups sauce.

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