Roasted Duckling in Raspberry Sauce

READY IN: 1hr 15mins




  • Preheat oven to 350°F.
  • Sprinkle the raspberries with 1 tsp sugar.
  • Rinse the duck well, inside and out.
  • Pat dry with paper towels.
  • Tie legs together with kitchen string.
  • Season the duckling with desired amount of salt and pepper.
  • Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
  • Prick the skin all over, generously, with a fork.
  • Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally).
  • Cover, and let stand for 15 minutes before carving.
  • Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
  • Bring to a boil.
  • Cook uncovered over med-high heat for 8-9 minutes.
  • Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
  • Simmer for 5 minutes, stirring occasionally.
  • Remove the saucepan from the heat, and stir in the butter, until it is melted.
  • Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes.
  • Carve the duckling, and serve with the raspberry sauce.