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Roast Duck with Chambord Sauce

Source of Recipe


From "Recipes From America's Favorite Resorts"






List of Ingredients



• 2 (4- to 5-pound) ducks
  
• Salt and pepper
  
• 1 Tbsp butter
  
• 3 Tbsp sugar
  
• 1/3 cup cider vinegar
  
• 1 carrot, pared and chopped
  
• 1 onion, chopped
  
• 1 tomato, chopped
  
• 1 cup beef stock or canned beef broth
  
• 1½ Tbsp cornstarch
  
• ¼ cup Chambord raspberry liqueur
  
• 1 (10-ounce) package frozen raspberries, thawed
  






Instructions



1. Trim ducks of excess fat; season with salt and pepper. Prick skin and place ducks in roasting pan with chopped giblets.
   
   
2. Bake at 450° for 1¼ to 1½ hours, or until done. Meanwhile, melt butter in a medium saucepan; stir in sugar. Cook, stirring, until the mixture is brown. Add vinegar and cook until reduced by half.
   
   
3. Remove ducks to a heated platter; reserve. Pour off all but 2 tablespoons fat from roasting pan. Add chopped vegetables and cook, stirring, for 10 minutes. Add the beef stock, scraping up brown bits in pan. Strain into reduced vinegar mixture; bring to a boil. Combine cornstarch and liqueur; stir into saucepan and cook until thickened, about 4 minutes. Stir in raspberries and heat until hot throughout. Serve over ducks.
   
   Serves 4 to 6
   
   
   -- The Cloister at Sea Island (Sea Island, Georgia)