Roast Duck with Black & Blue Jam Sauce November 08 2011
This recipe reminds me of a Danish dish with lingonberries. Duck seems to demand sweetness and this Black & Blue jam adds a little complexity that works well when the duck is all crispy.
- 1/2 onion, chopped
- 1 jar Bonnie’s Black and Blue jam two star anise
- 1/2 cup white wine vinegar
- 2 whole ducks, trimmed of excess fat, giblets discarded
Prepare black and blueberry sauce: heat black and blue jam in a saucepan with star anise and vinegar.
If whole star anise is used, remove and discard them. put sauce in bowl, cover and allow to cool.
Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with Black and Blue sauce. Fresh Blackberries and blueberries can be used as a garnish.