In Ducklings with Blackberry Sauce, the tangy taste of the berries offsets the sweetness of the meat. Fruit, particularly berries, pairs brilliantly with ducklings, which are in their own right, sweet and succulent. Divine.
- 2 ducklings, dressed (5 to 5-1/2 pounds)
- 2 medium onions; quartered
- 2 medium apples; quartered
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 Quart water
- 2 Cups onion; chopped
- 1 Cup celery; chopped
- 1 Cup carrots; chopped
- 2 16-ounce cans blackberries; undrained
- 1/4 Cup Cointreau
- 1/4 Cup blackberry jam
- 1 Tablespoon plus 1 teaspoon all-purpose flour
- 1 Tablespoon plus 1 teaspoon butter; softened
- Remove giblets and neck from ducklings; set aside. Prick fatty areas of ducklings (not breast) with a fork at intervals. Stuff each cavity with quartered onions and apples. Close cavity of ducklings with skewers.
- Sprinkle with salt and pepper. Fold neck skin under and place ducklings, breast side up, on a rack in a large roasting pan. Roast, uncovered, at 350 degrees for 2 hours or until drumsticks and thighs move easily. Discard quartered onions and apples. Set ducklings aside; keep warm.
- Drain the excess oil from the pan and set the pan aside. Drain it again once the oil has settled. Reserve the roasting pan for later. Do not wash.
- Combine reserved giblets and neck, 1 quart water, chopped onion, celery, and carrots in a medium saucepan. Bring to a boil, stirring well. Reduce heat; cover and simmer 20 to 25 minutes. Drain mixture, reserving 2 cups duck stock. Discard giblets, neck, and vegetables.
- Drain blackberries, reserving 2 cups blackberry juice ; set blackberries aside.
- Combine scrapings from roasting pan, reserved blackberry juice, Cointreau, and reserved duck stock in a medium saucepan. Bring to a boil, and boil 15 minutes or until liquid is reduced by half. Make a paste by combining jam, flour, and butter; gradually add to liquid in pan, stirring well. Cook over medium heat, stirring constantly, until thickened. Stir in blackberries.
- Cut ducklings into quarters; place under broiler to crisp skin. Transfer to serving platter. Serve with blackberry sauce.
North Wood Clam Chowder is a classic New England chowder of immense flavor and delicate texture. Yo...
Richly flavorful, this delicious pot roast is complemented by the authentic Spanish flavors of olive...
The Caramel Apple was created to please young and old alike in the colder months. The basic recipe ...
Fried Chicken is an American standard, and one of the country's most commercially sold foods. Homema...