The Late Great Fred Koss Purple Duck
Celebrate bold flavors and culinary artistry with "The Late Great Fred Koss Purple Duck," a show-stopping recipe starring succulent roasted duck paired with a luscious blackberry and red wine glaze. This dish marries tender, golden-brown duck—enhanced by aromatic garlic and thyme—with a vibrant purple sauce boasting a balanced medley of sweet honey, tangy balsamic vinegar, and rich butter. Perfect for an elegant dinner party or a special occasion, this recipe combines expert techniques like scoring the skin for crispiness and creating a silky glaze from fresh, seasonal ingredients. Serve this masterpiece alongside roasted vegetables or wild rice for a visually stunning and unforgettable meal experience.
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Recipe Information
Ingredients
- 1 piece whole duck
- 1.5 cups blackberries
- 1 cup red wine
- 2 tablespoons balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 4 pieces garlic cloves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Remove any giblets from the duck and pat the duck dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season the duck generously with kosher salt and black pepper, rubbing it into the scored skin and inside the cavity.
Stuff the duck cavity with 2 sprigs of thyme and 2 garlic cloves. Truss the legs with kitchen twine if desired to ensure even cooking.
Heat a large oven-safe skillet or roasting pan over medium heat and add the olive oil. Place the duck, breast side down, in the pan and sear for about 5 minutes until the skin is golden and begins to crisp. Flip the duck and sear the other side for another 5 minutes.
Transfer the skillet or roasting pan to the preheated oven and roast the duck for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
While the duck is roasting, prepare the purple glaze. In a medium saucepan over medium heat, combine the blackberries, red wine, balsamic vinegar, honey, and the remaining thyme. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the blackberries break down and the mixture thickens slightly.
Strain the glaze through a fine-mesh sieve into a clean saucepan to remove the fruit solids. Return the strained glaze to the heat and stir in the butter until melted and glossy. Set aside and keep warm.
When the duck is fully cooked, remove it from the oven and let it rest for at least 15 minutes before carving.
Carve the duck into serving pieces and drizzle each piece generously with the warm purple glaze. Serve immediately with your choice of sides, such as roasted vegetables or wild rice.
Nutrition Facts
Calories |
8520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 708.3 g | 908% | |
| Saturated Fat | 231.7 g | 1158% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 2330 mg | 777% | |
| Sodium | 5747 mg | 250% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 68.9 g | ||
| Protein | 436.1 g | 872% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 4269 mg | 91% | |
*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.
