Bonnie's Recipes

Roast Duck with Black & Blue Jam Sauce

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


  1. Prepare sauce: heat jam in a saucepan with star anise and vinegar until just simmering.

  2. Remove and discard star anise. Put sauce in bowl, cover, and allow to cool.

  3. 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.

  4. 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.

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