Duck with Raspberry Sauce
This is a delicious dish of roasted duck served with a sweet and sour raspberry sauce. The duck meat is tender and juicy, and the sauce adds a special flavor to it.
Ingredients
- Cloves1 piece
- Lemon juice15 ml
- Wine Vinegar30 ml
Instructions
8 steps- 1
Wash and dry the duck. Season with salt and pepper on all sides.
10 min
- 2
Preheat the oven to 220 degrees Celsius. Place the duck on a rack with a baking sheet underneath to catch the drippings. Bake for 15 minutes.
15 min
220°C
- 3
Reduce the temperature to 175 degrees Celsius and continue baking for about 75 minutes, or until the duck is cooked through.
75 min
175°C
- 4
Remove the duck from the oven and let it rest for 20 minutes before carving.
20 min
- 5
Pass the raspberries through a sieve.
5 min
- 6
Add sugar, cornstarch, spices, lemon juice, and vinegar to the sieved raspberries. Bring to a boil for 2 minutes, stirring constantly.
2 min
- 7
Remove from heat and stir in the butter until melted.
3 min
- 8
Carve the duck and drizzle with the raspberry sauce.
5 min
Nutrition
1 serving ≈ 288 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes