This recipe reminds me of a Danish dish with lingonberries. Duck seems to demand sweetness and this Black & Blue sauce adds a little complexity that works well when the duck is all crispy.
- 1 jar Bonnie’s Black & Blue jam
- 2 whole star anise
- 1/2 cup white wine vinegar
- 1 whole duck, trimmed of excess fat, giblets discarded
- Salt & pepper
Prepare sauce: heat jam in a saucepan with star anise and vinegar until just simmering.
Remove and discard star anise. Put sauce in bowl, cover, and allow to cool.
Prepare ducks: Heat oven to 325 degrees. Season duck with salt and pepper to taste and place 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 duck from oven and place on a carving board. Cut into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with Black & Blue sauce. Fresh blackberries and blueberries can be used as a garnish.