Duck with Raspberries

This colorful dish with fresh raspberries and aromatic herbs can be prepped up to two days in advance, then finished day-of for a meal or special event.


Prep Time {40 min}

Cook Time {1 hr 10 min}

Serving Size {6 servings}


6 sprigs Fresh Parsley

1 Bay Leaf

3 sprigs Fresh Thyme

8-inch Piece of String

4 Maple Leaf Farms All Natural Duck Legs

1 Tbsp. Sugar

3 Garlic Cloves, smashed

3/4 cup Red Wine Vinegar

3 large Tomatoes, coarsely chopped

1 Tbsp. + 2 tsp. Tomato Paste

2 cups Duck or Chicken Stock

6 Tbsp. Butter

Salt and Pepper, to taste

1 1/2 cups Fresh Raspberries


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1. Preheat oven to 500 °F or high broil. Make a bouquet garni by tying parsley, bay leaf and thyme together in a bundle.

2. Place duck legs, skin-side down, on moderately high heat in large Dutch oven. Brown legs until skin-side is brown and crispy, about 10-15 minutes. Turn duck legs over and cook until browned on meat-side, approximately 2 minutes.

3. Sprinkle sugar and garlic onto duck legs. Cover and cook over moderately low heat for 20 minutes. Transfer duck legs to a plate and keep warm. Drain the fat from the Dutch oven and add red wine vinegar, scraping up any brown bits from the bottom of the Dutch oven. Stir in chopped tomatoes, tomato paste and bouquet garni. Cover and cook over moderate heat for 10 minutes.

4. Add duck stock to the Dutch oven and boil over moderately high heat until the liquid is reduced by half, about 10 minutes. Remove from heat. Cut butter into pieces and whisk into sauce; season with salt and pepper to taste.

5. Strain the sauce, pressing hard on the solids to extract all the liquid. Return duck legs to Dutch oven, sprinkle the raspberries over the duck, and pour strained sauce over duck. Bake in the oven for about 5 minutes uncovered, or until just heated through.

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