Roast Duck with Raspberry Sauce

Succulent roast half duck is finished with a bright raspberry sauce in this refined yet approachable recipe. The rich flavor of the duck is perfectly complemented by the sweet-tart notes of raspberry -- creating a balanced and impressive dish. It only takes about 30 minutes to make.

Ingredients

  • 1 Roast Half Duck,Defrosted
  • 2 cups Raspberries
  • ½ cup Sugar
  • 2 tbsp. Lemon Juice
  • 2 tbsp. Red Wine Vinegar
  • 1 tsp. Dried Thyme
  • Pinch of Salt

Direction

  • Pre-heat oven to 375°F. Bake roast half duck in a shallow baking pan for 15-20 minutes.
  • Make sauce while roast half duck cooks. In saucepan on medium heat, cook raspberries and sugar for 5 minutes.
  • Whisk in lemon juice and red wine vinegar until combined. Stir in raspberry liqueur, thyme and a pinch of salt and cook for 2-3 more minutes.
  • In a food processor, puree sauce and press through a fine strainer to remove the seeds.
  • Serve roast half duck with raspberry sauce drizzled on top.
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