Chambord Sauce over Roast Duck

By MJH

Ingredients

• one 4-5 lb. duck
• 1 carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 tomato, coarsely chopped
• 1 cup beef broth
• 3 tbs. sugar
• 1 tbs. butter
• 1/3 cup cider vinegar
• one 10 oz pkg. frozen raspberries, defrosted
• 1/4 cup Chambord
• salt and pepper to taste

Preparation

Step 1

Take duck, trim excess fat, and season with salt and pepper.

Prick skin to allow fat to drain.

Roast duck, along with chopped giblets, at 450° for 1-1/2 hours.


Pour off all but 2 tablespoons of fat from the roasting pan.

Add carrot, onion, and tomato, and sauté for 10 minutes.

Add beef broth.

Scrape pan to loosen all the brown bits and then strain the duck’s sauce into a container.


Melt sugar and butter in a saucepan and cook, stirring until mixture is brown.

Add cider vinegar and cook until the mixture is reduced by half.

Pour in the duck’s sauce and reduce heat to simmer.

Add raspberries and Chambord.

Simmer for 10 minutes.

Serve over duck.