Roast Wild Duck with Blackberry Sauce
Elevate your next dinner gathering with the rustic elegance of Roast Wild Duck with Blackberry Sauce. This gourmet recipe pairs tender, golden-roasted wild duck with a luscious blackberry sauce that’s rich, tangy, and perfectly balanced. Seasoned with fresh thyme, garlic, and a simple salt-and-pepper rub, the duck is roasted to perfection, while the sauce combines red wine, chicken stock, and balsamic vinegar with the sweetness of blackberry preserves and fresh berries for a truly complex flavor. The whole dish comes together in just over two hours, making it ideal for a special occasion meal. Serve this stunning entrée with crusty bread or roasted vegetables, and garnish with extra fresh blackberries for a meal that’s as visually impressive as it is delicious. Keywords: roast wild duck recipe, blackberry sauce, gourmet roasted duck dinner, elegant dinner recipe, wild game cooking.
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Recipe Information
Ingredients
- 2 whole (about 4 lbs total) wild duck
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 4 cloves (crushed) garlic
- 2 tablespoons unsalted butter
- 2 medium (finely chopped) shallots
- 1 cup red wine
- 1 cup blackberry preserves
- 1 cup fresh blackberries
- 1 cup chicken stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Clean the wild ducks by rinsing thoroughly under cold water. Pat them dry with paper towels.
Season the ducks inside and out with 1 teaspoon of salt and 1/2 teaspoon of pepper on each bird.
Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
Brown the ducks on all sides for about 4–5 minutes per side, turning carefully using tongs. Remove from heat.
Stuff each duck with 2 sprigs of fresh thyme and 2 crushed garlic cloves. Transfer the ducks to the oven and roast for 90 minutes, basting occasionally with any juices in the pan.
While the duck is roasting, prepare the blackberry sauce. Melt the butter in a medium saucepan over medium heat.
Add the chopped shallots and sauté for 3–4 minutes until softened and translucent.
Pour in the red wine and bring to a simmer. Cook for about 5 minutes, allowing the wine to reduce by half.
Stir in the blackberry preserves, fresh blackberries, chicken stock, balsamic vinegar, and 1/2 teaspoon of salt. Simmer gently for 10–15 minutes.
Mix the cornstarch with the water in a small bowl to create a slurry. Gradually whisk the slurry into the sauce, stirring continuously, until the sauce thickens slightly. Remove from heat and keep warm.
When the ducks are done roasting, let them rest for 10 minutes before carving to retain their juices.
Carve the ducks into portions and serve drizzled with the warm blackberry sauce. Garnish with extra fresh blackberries, if desired.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 5510 mg | 240% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 160.4 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3168 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
