I am proud to announce that this is the 100th recipe posted on Swedish Chef since it began two years ago. It has been an honor and privilege to demonstrate my skills and to show you that anyone can cook. I hope you will stay with me for another 100 recipes. Here's to good eating!
Duck Ingredients:
5 lb. frozen duck, thawed completely
4 cloves garlic, smashed, skins removed
2 sprigs rosemary
¼ c. extra virgin olive oil
2 carrots, washed and cut into thirds
½ onion, skin removed, cut in half
2 stalks of celery, cut into medium pieces
salt and pepper
Glaze Ingredients:
1 pt. fresh raspberries
½ c. seedless raspberry jam
1 T. orange zest
¼ c. brown sugar
¼ c. butter
2 T. Grand Marnier
salt
Remove duck from package, remove gizzards, neck, liver, etc. Wash thoroughly in cold water and pat dry. Place duck on a wire rack, in a shallow pan.
Stuff duck with the vegetables, garlic, rosemary, salt and pepper.
Truss the duck with kitchen string to keep the vegetables inside.
With a sharp knife, score the skin of the breast and poke legs with a sharp fork to release excess grease. Rub entire skin with olive oil and salt and pepper.
Preheat oven to 350º. Bake 30-35 minutes per pound. Bake uncovered, basting every 20 minutes, until internal temperature reaches 180º in the drumstick and thigh.
Remove from oven and allow to set while glaze is being prepared.
Pour Grand Marnier over raspberries while preparing the rest of the glaze.
In a large, non-stick skillet, add butter and brown sugar. Heat on medium-high until mixture is bubbling. Add raspberries and mash them until they are hot. Add orange zest and jam and stir to combine.
Cut the duck as desired, and serve with drizzled raspberry sauce over it.
Serve with your favorite side dish. This demonstration uses wild rice.
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