Roasted Duckling in Raspberry Sauce
Indulge in a gourmet feast with this Roasted Duckling in Raspberry Sauce, a show-stopping dish that's perfect for special occasions or an elevated dinner at home. This recipe pairs tender, golden-brown duckling with a lusciously tangy and sweet raspberry sauce made with fresh raspberries, dry red wine, and honey for a delightfully bold flavor combination. Infused with aromatic rosemary, garlic, and a hint of orange zest, the duck is roasted to perfection, its skin delightfully crisp while the meat remains irresistibly juicy. The silky sauce, thickened with a touch of butter and flour, provides an elegant finish that’s as beautiful as it is delicious. Ideal for entertaining, this dish captures the balance of sophistication and comfort, making it a culinary masterpiece to impress your guests. Serve alongside roasted vegetables or a light green salad for a stunning presentation.
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Recipe Information
Ingredients
- 1 whole duckling (approximately 4-5 pounds)
- 2 cups fresh raspberries
- 1 cup unsalted chicken stock
- 1 cup dry red wine
- 3 tablespoons honey
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cloves garlic cloves, minced
- 2 sprigs fresh rosemary sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon orange zest
Instructions
Preheat your oven to 375°F (190°C).
Rinse the duckling under cold water and pat it dry with paper towels. Trim away any excess fat and remove the giblets.
In a small bowl, combine salt, black pepper, and orange zest. Rub this mixture all over the duckling, including the cavity.
Place the rosemary sprigs and minced garlic inside the cavity of the duckling.
Using a fork, pierce the skin of the duckling all over to help the fat render during cooking. Be careful not to pierce the meat.
Place the duckling, breast side up, on a rack in a roasting pan. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the duck.
While the duck is roasting, prepare the raspberry sauce. In a medium saucepan, combine raspberries, chicken stock, red wine, and honey. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally.
Strain the raspberry mixture through a fine-mesh sieve to remove seeds, pressing to extract as much liquid as possible. Discard the solids and return the sauce to the pan.
In a small bowl, mix butter and flour together to form a smooth paste. Whisk this paste into the raspberry sauce and simmer for another 5-7 minutes until thickened. Taste and adjust sweetness or acidity with additional honey or wine, if needed.
When the duckling is fully cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the carved duckling with the raspberry sauce drizzled over the top, and garnish with extra fresh raspberries or rosemary sprigs, if desired.
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.3 g | 417% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 4565 mg | 198% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 64.3 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2316 mg | 49% | |
*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.
