Roast Wild Duck With Blackberry Sauce

Recipe by TammieV
READY IN: 2hrs




  • 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.