Raspberry Duck Sauce
I never seem to be able to make the orange sauce for duck correctly. I saw a raspberry port sauce in a magazine last month, and although an improvement, it wasn’t quite right so I tinkered a bit and here is an easy, great tasting version.
2 Tablespoons of butter
1 clove garlic, minced
Over low heat cook the butter and garlic until the garlic is brown.
Add:
3/8 cup red cooking wine
2 teaspoons raspberry preserves
1 Tablespoon balsamic vinegar
1 Tablespoon mustard
1/2 c fresh raspberries
Simmer over a very low heat until the sauce is reduced by half.
Serve over or on the side of roasted duckling.
If you are cooking a whole duck instead of just a breast, wash out the cavity and season the inside with salt. Poke holes in the skin so the melted fat can run off the duck and put an apple, onion and orange (any or all) inside the duck while it roasts to soak up some of the grease and add flavor.
