by kirra » Sun Sep 28, 2008 2:52 pm
Chambord Roasted Duckling
Ingredients:
4 duckling halves (12 oz. each
1 cup blackberry preserves
2/3 cup granulated sugar
3 Tbsp. cider vinegar
2/3 cup Chambord liqueur
1/2 cup chicken stock
Preparation:
Preheat oven to 350 degrees F.
Combine all ingredients in a heavy saucepan on medium heat until it reaches a boil. Simmer for 5-10 minutes on low heat, stirring constantly to avoid scorching.
Coat each duckling half with 2 Tbsp. sauce. Bake in preheated oven for 25-30 minutes or until duckling is nice and crispy.
Thicken the remaining sauce with equal portions of a flour and water mixture until it coats the back of a spoon. (Note: 1 Tbsp. water for 1 cup sauce) Spoon the remaining thickened sauce over cooked duckling and serve. Serves 4.
[b][size=150]Chambord Roasted Duckling [/size]
Ingredients:[/b]
4 duckling halves (12 oz. each
1 cup blackberry preserves
2/3 cup granulated sugar
3 Tbsp. cider vinegar
2/3 cup Chambord liqueur
1/2 cup chicken stock
[b]
Preparation:[/b]
Preheat oven to 350 degrees F.
Combine all ingredients in a heavy saucepan on medium heat until it reaches a boil. Simmer for 5-10 minutes on low heat, stirring constantly to avoid scorching.
Coat each duckling half with 2 Tbsp. sauce. Bake in preheated oven for 25-30 minutes or until duckling is nice and crispy.
Thicken the remaining sauce with equal portions of a flour and water mixture until it coats the back of a spoon. (Note: 1 Tbsp. water for 1 cup sauce) Spoon the remaining thickened sauce over cooked duckling and serve. Serves 4.