Blackberry Port Sauce For Roast Duck Recipes

ROAST WILD DUCK WITH BLACKBERRY SAUCE

Steps:

• Preheat oven to 400°F.
• Prick skin all over duck, remove as much fat as possible on the domestic bird.
• Rub wild duck with walnut oil or wrap in bacon.
• Domestic duck is more greasy and does not need oil or bacon.
• Stuff 1/2 the onions and turnip cubes into the cavity.
• Season cavity with salt and pepper.
• Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down.
• turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done.
• While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes.
• Remove dutch oven to the stove top.
• Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan.
• Add the seasonings, wine and vinegar.
• Continue to cook til liqid is reduced by 1/3, about 20 minutes.
• Add preserves and blackberries.
• Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft.
• Strain liquid into a clean sauce pan and set aside.
• Discard the solids strained out.
• Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving.
• Reheat sauce just before serving.
• Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.

BLACKBERRY PORT WINE SAUCE

Steps:

• Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
• Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
• Remove from heat.
• Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
• Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
• Stir butter and salt into sauce.

CRISPY ROAST DUCK WITH BLACKBERRY SAUCE

Steps:

• 1. Melt 1/2 cup butter in a large skillet over medium-high heat.
• 2. Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a deep amber color, about 5-8 minutes. Pour in wine, orange juice, lemon juice, and red wine vinegar. Still stirring, bring entire mixture to boil.
• 3. Add berries and chicken broth to sauce; continuing to boil until sauce thickens and is reduced to about 1 1/2 cups, stirring occasionally. This will take about 20-30 minutes.
• 4. Add Cognac and maple syrup. Using the back of a spoon, mash the berries into the mixture. Set aside.
• 5. Preheat oven to 400°F. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not in the meat) of the duck. Thoroughly season breasts with salt and pepper.
• 6. Heat a heavy ovenproof skillet over high heat. Add duck-skin-side down-and sear until lightly brown, about 5 minutes. Turn over and cook for an additional 2-3 minutes. Transfer skillet to oven and cook until duck reaches desired doneness (about 5 minutes for medium).
• 7. As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper.
• 8. Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.