Category
Main Dishes
Servings
1
Prep Time
15 minutes
Cook Time
40 minutes
Menu
#53
Ingredients
-
1 whole duck (2 legs, 2 thighs, 2 wings, 2 breasts, all cut in half)
-
1T caraway seed, crushed
-
Salt and Pepper, to taste
-
1pt fresh raspberries
-
1T lime juice
-
¼t ground ginger
-
Cayenne pepper, to taste
-
Sugar, to taste
Directions
Using a fork or knife, pierce the skin of each duck piece several times.
Season the duck on all sides with salt and pepper.
Lay the duck on a 1-inch rack and cook at 350ºF for 20 minutes per side, upside down first.
While the duck cooks, purée raspberries in the blender.
Using a flexible spatula, push the berries through the mesh strainer to remove the seeds.
Mix the raspberry purée, lime juice, ginger, and cayenne until it is well blended.
Add the sugar as desired.
Simmer the sauce on medium low (175ºF), being careful to not overcook.
Serve immediately with the duck.
Recipe Note
Tip: If you cook the sauce for too long, it will taste more like jam.
