April 10, 2010

Raspberry Roasted Duck

2 tablespoons of vanilla vodka.
2 tablespoons of raspberry brandy.
2 tablespoons of brandy.
2 tablespoons of honey.
2 tablespoons of orange juice.
2 tablespoons of brown sugar.
2 tablespoons of garlic powder.
½ teaspoon of nutmeg.
2 tablespoons of salt.
¼ cup of Tabasco sauce.
1 duck, about 8 lb.
2 lb of onions.
1 quart of water.
2 tablespoons of flour.
2 tablespoons of water.

To make brine, combine the vodka, raspberry brandy, brandy, honey, orange juice, brown sugar, garlic powder, nutmeg, salt and Tabasco sauce. Blend thoroughly.

Inject the duck with brine using a brining needle; then allow to marinate for about 10 hours or overnight.

Place the duck on a rack in a roasting pan and surround with the onions.

Roast at 300°F (150°C) about 2 hours 30 minutes. During last 30 minutes, pour 1 quart of water in the bottom of the pan.

Remove duck from oven and allow it to rest.

Place pan drippings with onions in a stock pan; bring to a boil.

Make a slurry with water and flour, then whisk into the boiling pan drippings.

Place the thickened drippings into a food processor and blend until smooth.

Break duck down into wing, breast, leg and thigh.

Serve duck with pan gravy as desired.

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