Roast Duck with Blueberry Sauce
- 2 (about 5 lb. each) fresh or frozen duckling
- 1 quart, divided blueberries, fresh or frozen
- 1/2 quart clear duck or meat broth
- 1/2 cup light corn syrup
- 1/4 cup orange marmalade
- 2 Tbs lemon juice
- 1 teaspoons dried thyme, crumbled
- ground black pepper, as needed
- Preheat oven to 325°. Trim excess fat from ducks. Pierce skin all over with a fork, taking care not to pierce meat. Place ducks on roasting rack in pan and roast 1-1/2 hours. In large saucepan, combine 1/2 quart blueberries, broth, corn syrup, marmalade, lemon juice and thyme, cover and simmer 20 minutes. Puree or sieve mixture, add pepper to taste and, if necessary, reduce to desired consistency.
- Drain fat from roasting pan. Baste entire surfaces of ducks with warm blueberry sauce and roast 30 to 40 minutes longer or until legs move easily at hip joint. Cool and remove breast with first joint of wing attached. Remove whole legs from carcasses. Reheat at 325°F 12 to 15 minutes or until thoroughly heated.
- Before serving, add remaining blueberries to sauce, reheat.
- Individual serving: Pool sauce on large dinner plate and serve half a duck on sauce; spoon additional sauce on top of duck.
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