January 1, 2014

Spicy Roast Duck with Raspberry Sauce

On the Menu Today~
Dry Rub Spicy Duck with
Raspberry Sauce

Happy New Year!!

Dry Rub Roast Duck with Raspberry Sauce

  • 1 duck, split and trimmed of all fat and excess skin
  • 4 to 6 oranges, each orange cut into 4 wedges
  • 2 shallots, peeled and cut in half
  • 6 cloves garlic, peeled
  • Dry Rub Mix:
  • 2 tablespoons salt
  • 1/4 cup dry onion soup mix
  • 1 tablespoon cayenne pepper
  • 1 tablespoon black pepper
  • 2 tablespoons paprika
  • 2 tablespoons dried basil
  • 1 tablespoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Raspberry Sauce:
  • 8 ounce jar raspberry jam
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons orange juice
  • 2 tablespoons raspberry-cranberry juice cocktail
  • 1/2 cup teriyaki sauce
  • 2 tablespoons cornstarch
Cooking Directions
  1. Heat oven to 400º Blend all dry rub ingredients together.
  2. In a roasting pan place oranges. Put shallots and garlic in duck cavity. Dust the duck with dry rub seasoning. Cover the pan with heavy duty foil. Bake at 400º for 2-1/2 hours.
  3. Prepare Raspberry Sauce:
  4. Mix together raspberry jam, sugar, water, orange juice, and raspberry-cranberry juice in a 2-quart saucepan.Stirring constantly, bring mixture to a boil. Reduce heat, simmer 10 to 15 minutes. Mix together the teriyaki sauce and cornstarch. Add to raspberry jam mixture and heat until thick.
  5. Uncover duck, drain excess fat in bottom of roaster.
  6. Baste duck with sauce and cook 45 minutes longer, uncovered, basting with sauce every 10 minutes.
Left-overs makes a yummy sandwich~

Duck, Spice, SauceRaspberry, Orange, Shallot,

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