Duckling with Blackberry Sauce

Duckling with Blackberry Sauce Recipe - Ingredients & Steps

Preparation time: 30 minutes | Cooking time: 2 hours and 15 minutes | Servings: 8

Introduction

Duckling with Blackberry Sauce is a delicious and elegant dish that combines the rich flavors of roasted duck with a sweet and tangy blackberry sauce. This recipe is perfect for a special occasion or holiday meal.

History

The combination of duck and fruit sauces has a long history in European cuisine, with recipes dating back to the Middle Ages. The pairing of duck with blackberries is a classic combination that highlights the savory and sweet flavors of the dish.

Ingredients

2 (5 to 5.5 lb (2.49 kg)) dressed ducklings
2 medium onions, quartered
2 medium apples
1 tsp salt
0.25 tsp pepper
1 qt (946 ml) water
2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 (16 oz (454 g)) cans blackberries, undrained
0.25 cup cointreau
0.25 cup blackberry jam
1 tbsp + 1 tsp all-purpose flour
1 tbsp + 1 tsp butter, softened

How to prepare

Remove giblets and neck from ducklings, set aside.
Prick fatty areas of ducklings (not breast) with a fork at intervals.
Stuff each cavity with quartered onion and apple.
Close cavity of ducklings with skewers.
Sprinkle with salt and pepper.
Fold neck skin under and place ducklings, breast side up, on a rack in a large roasting pan.
Bake, uncovered, at 350°F (177°C) for 2 hours or until drumsticks and thighs move easily.
Discard onion and apples.
Set ducklings aside, keep warm.
Combine the reserved giblets and neck, 1 qt (946 ml) water, chopped onion, celery and carrots in a medium saucepan.
Bring to a boil, stirring well.
Reduce heat, cover and simmer 20 to 25 minutes.
Drain mixture, reserving 2 cups of duck stock.
Discard giblets, neck and vegetables.
Drain blackberries, reserving 2 cups of blackberry juice.
Set blackberries aside.
Combine scrapings from roasting pan, reserved blackberry juice, cointreau, and reserved duck stock in a medium saucepan.
Bring to a boil, and boil for 15 minutes or until liquid is reduced by half.
Make a paste by combining jam, flour, and butter.
Gradually add to the liquid in the pan, stirring well.
Cook over medium heat, stirring constantly, until thickened.
Stir in blackberries.
Cut ducklings into quarters; place under the broiler to crisp the skin.
Transfer to a serving platter.
Serve with blackberry sauce.

Variations

Substitute the blackberries with raspberries or blueberries for a different flavor profile.
Add a splash of balsamic vinegar to the blackberry sauce for a tangy twist.
Use orange zest and juice in place of the cointreau for a citrusy flavor.

Cooking Tips & Tricks

Pricking the fatty areas of the duckling with a fork before roasting helps to render the fat and crisp the skin.

- Roasting the duckling on a rack allows the fat to drip away, resulting in a crispy skin.

- Making a paste with jam, flour, and butter helps to thicken the blackberry sauce and add a glossy finish.

- Cutting the duckling into quarters and crisping the skin under the broiler adds an extra layer of texture and flavor.

Serving Suggestions

Serve the Duckling with Blackberry Sauce with roasted vegetables and a side of wild rice for a complete and satisfying meal.

Cooking Techniques

Roasting the duckling in the oven ensures a crispy skin and tender meat.

- Making a roux with flour and butter helps to thicken the blackberry sauce to the desired consistency.

Ingredient Substitutions

Use chicken or turkey in place of duckling for a lighter option.

- Substitute the blackberry jam with raspberry or strawberry jam for a different flavor.

Make Ahead Tips

The duckling can be roasted ahead of time and reheated in the oven before serving. The blackberry sauce can also be made in advance and reheated on the stovetop.

Presentation Ideas

Arrange the duckling quarters on a platter and spoon the blackberry sauce over the top for an elegant presentation. Garnish with fresh herbs or blackberries for a pop of color.

Pairing Recommendations

Pair the Duckling with Blackberry Sauce with a full-bodied red wine, such as Pinot Noir or Merlot, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftover duckling and blackberry sauce in separate airtight containers in the refrigerator. Reheat in the oven or on the stovetop until warmed through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

24g per serving

Fats

- Total Fat: 22g per serving

- Saturated Fat: 7g per serving

Proteins

- Protein: 32g per serving

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Iron: 8% DV

Alergens

Contains: Wheat (flour), Dairy (butter)

Summary

This dish is a good source of protein and vitamins, but is also high in fat and calories. It should be enjoyed in moderation as part of a balanced diet.

Summary

Duckling with Blackberry Sauce is a sophisticated and flavorful dish that is sure to impress your guests. With a few simple ingredients and some cooking techniques, you can create a memorable meal that is perfect for any special occasion. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Duckling with Blackberry Sauce. It was a warm summer day, and I was visiting my dear friend Martha in the countryside. She had invited me over for lunch, and as soon as I walked into her cozy kitchen, I was greeted by the most wonderful aroma. Martha was busy at the stove, stirring a pot of rich, dark sauce that filled the room with the scent of ripe blackberries and spices.

"What are you making?" I asked, my curiosity piqued.

Martha smiled and motioned for me to come closer. "I'm making Duckling with Blackberry Sauce," she said. "It's a recipe that has been in my family for generations. Would you like to learn how to make it?"

I eagerly nodded, and Martha began to explain the ingredients and process. She told me that the key to a delicious duckling dish was in the preparation and cooking technique. The duckling needed to be marinated in a mixture of herbs and spices for several hours before being roasted to perfection. The blackberry sauce, made with fresh berries, red wine, and a touch of honey, was the perfect complement to the rich, tender meat of the duckling.

As Martha guided me through each step of the recipe, I was filled with a sense of wonder and excitement. I had always loved cooking, but this dish was unlike anything I had ever made before. The combination of savory duckling and sweet, tangy blackberry sauce was a revelation to my taste buds.

After hours of preparation and cooking, the Duckling with Blackberry Sauce was finally ready to be served. Martha and I sat down at her dining table, and as we took our first bite, we were both transported to culinary heaven. The duckling was tender and flavorful, with a crispy skin that crackled with each bite. The blackberry sauce added a luscious sweetness that balanced out the richness of the meat perfectly.

As we ate, Martha shared stories of how she had learned the recipe from her own grandmother, who had passed it down to her with love and care. She told me about the family gatherings and special occasions where this dish had been served, and how it had always been a symbol of celebration and togetherness.

I left Martha's house that day with a full belly and a heart filled with gratitude. Not only had I learned how to make a delicious new dish, but I had also gained a deeper appreciation for the power of food to bring people together and create lasting memories.

Since that day, Duckling with Blackberry Sauce has become a staple in my own recipe collection. I have made it for family dinners, holiday feasts, and special occasions, always with fond memories of that warm summer day in Martha's kitchen. And every time I take a bite of this exquisite dish, I am reminded of the joy of cooking and the beauty of sharing a meal with loved ones.