Roasted Raspberry Duck

You can change up this recipe with blueberries or blackberries. I like the raspberries the best, If the wings don't stay in place when you tuck them in, use butcher string. Enjoy

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 5  lbs duck
• 4  garlic cloves, smashed
• 2  rosemary sprigs
• 1⁄4 cup extra virgin olive oil
• 1 1⁄2 cups raspberries
• 1⁄4 cup brown sugar
• 1⁄4 cup butter
• 2  tablespoons Grand Marnier
•  kosher salt

Directions

1. Wash and pat the duck dry.
2. Sprinkle some kosher salt inside the duck and rub it in a little.
3. Place the duck on the rotisserie.
4. Add the mashed garlic, sprigs of rosemary and the olive oil in the drip pan of the rotisserie.
5. Set your rotisserie for 1 1/2 hours, basting the duck every 20 minutes or so.
6. Take the raspberries and sprinkle the Grand Marnier over them and set aside.
7. When the duck is done, set to the side for 5 minutes or so.
8. In a large non-stick skillet add the butter and brown sugar; heat on medium high. Once the mixture is bubbling, add the raspberries and mash them around a little until they're hot. Pull from the heat.
9. Cut the duck up. Plate and then drizzle some raspberry sauce over it.