LINGONBERRY ROAST DUCK
Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe.
Provided by Julesong
Categories Stocks
Time 3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).
- In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.
- Pour 1/2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside; place on roasting rack in the roasting pan.
- A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze (and a good number of lingonberries remain on the skin of the duck), pour most of the rest of the jam mixture onto the duck, reserving about 1/4 of a cup; let the duck sit for 1 hour.
- Preheat oven to 350 degrees F.
- Remove the outer skin from the onion half, then cut it into quarters; stuff the duck with the onion pieces.
- Combine the reserved lingonberry sauce with the honey; pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.
- Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan; roast un-covered an additional hour, basting occasionally.
- Serve with rice pilaf or wild rice, and vegetables.
- *Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you're willing to use, such as the wings) and put it all in a crockpot on low for 8 hours; strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.
- Note: you can substitute other types of berry jam for the lingonberry.
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Teresa Dehart
[email protected]Divine!
Md Emran Hasan Emran
[email protected]Heavenly!
Saru Thapa
[email protected]Sublime!
Joy Ude
[email protected]Exquisite!
Tanvir Rahman Siam
[email protected]Wonderful!
Bangla Happy song
[email protected]Fantastic!
Musa balla Sanneh
[email protected]Incredible!
Sunday Princess
[email protected]Amazing!
Saxman865
[email protected]Delicious!
Abdul Rafea Mir
[email protected]This recipe is perfect for a dinner party. It's elegant and impressive, but it's also easy to make. My guests loved the lingonberry sauce, and they all wanted the recipe. I will definitely be making this again for my next dinner party.
Josh Wheat
[email protected]This recipe is now a family favorite. My kids love the sweet and tangy lingonberry sauce, and I love that it's a healthy and delicious meal. I will definitely be making this again and again.
Nisar Zia
[email protected]This recipe is very budget-friendly. Duck can be expensive, but the lingonberries and other ingredients are very affordable. This is a great dish for a special occasion without breaking the bank.
Lilian Yahi
[email protected]This recipe was quick and easy to make, and the results were amazing. The duck was cooked perfectly, and the lingonberry sauce was the perfect finishing touch. I will definitely be making this again.
Ofori Samuel
[email protected]I love trying new recipes, and this one didn't disappoint. The lingonberry sauce was a unique and delicious twist on the traditional duck sauce. I will definitely be making this again.
Error G
[email protected]I love that this recipe uses healthy ingredients like lingonberries and honey. The duck is also a good source of protein. This is a great dish for a special occasion or a weeknight dinner.
Alyana Contreras
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and turned out great! The duck was juicy and tender, and the lingonberry sauce was tangy and sweet. I'll definitely be making this again.
Sameer Iqbal
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The duck is always cooked perfectly, and the lingonberry sauce is delicious. I highly recommend this recipe!
Anuz Yadav
[email protected]This lingonberry roast duck recipe was a hit with my family! The duck was moist and flavorful, and the lingonberry sauce was the perfect complement. I will definitely be making this again.