Roast Duckling with Raspberry Sauce
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1 duckling (4 to 5 pounds), thawed or fresh
Salt and pepper
1/3 cup orange juice
1/4 cup chicken broth (canned or fresh)
2 tablespoons blackberry brandy
1 tablespoon butter
1 cup fresh-frozen raspberries, divided
1/3 cup raspberry preserves
1/4 teaspoon ginger
1/8 teaspoon allspice
1 teaspoon fresh sage or 1-1/2 teaspoons dried sage
1/4 cup toasted walnuts
Rinse inside of duckling and pat dry. Pull neck skin to back and fasten with skewers. Tie legs to tail, twisting wing tips under back. Place breast side up in roasting pan. Pierce liberally. Rub salt and pepper into bird. Roast uncovered at 325 degrees for 1-1/2 to 2 hours. (If duckling becomes too brown, may cover with foil).
In large saucepan, combine juice, broth, brandy and butter. Bring to a boil. Cook about 8 minutes or until sauce is reduced to about 1/4 cup. Stir in 1/4 cup of raspberries, the preserves, ginger, allspice and dash of salt. Simmer about 5 minutes. Remove approximately 3 tablespoons of sauce and brush over duckling when duckling is browned (at approximately 1 hour of baking).
Brush occasionally until sauce is gone or bird is done. To the remaining sauce, stir in remaining berries, walnuts and sage and reserve for pouring over duckling when sliced. Slice roasted duckling and serve with sauce poured lightly over meat.