Roast Duck with Blueberry Sauce


Fresh or frozen duckling: 4 (about 5 lb each)
Blueberries, fresh or frozen: 2 quarts, divided
Clear duck or meat broth: 1 quart
Light corn syrup: 1 cup
Orange marmalade: ½ cup
Lemon juice: ¼ cup
Dried thyme, crumbled: 2 teaspoons
Fresh ground black pepper: As needed


Preheat oven to 325°F
Trim excess fat from ducks
Pierce skin all over with a fork, taking care not to pierce meat
Place ducks on roasting rack in pan and roast 1-½ hours
In large saucepan, combine 1quart blueberries, broth, corn syrup, marmalade,
lemon juice and thyme, cover and simmer 20 minutes
Puree or sieve mixture, add pepper to taste and, if necessary,
reduce to desired consistency
Drain fat from roasting pan
Baste entire surfaces of ducks with warm blueberry sauce and
roast 30 to 40 minutes longer or until legs move easily at hip joint
Cool and remove breast with first joint of wing attached
Remove whole legs from carcasses
Reheat at 325°F 12 to 15 minutes or until thoroughly heated
Before serving, add remaining blueberries to sauce, reheat
Individual serving: Pool sauce on large dinner plate and serve half a duck on sauce
spoon additional sauce on top of duck
Shown served with pureed butternut squash, brussel sprouts and wild rice