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Recipes Sauces Fruit
Recipes Sauces Fruit
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| Servings: | 4 |
| Author Notes: | In addition to lots of great small space recipes, the book is especially great for novice RVers, new to packing and cooking in their rigs. |
| Ingredients: |
4 pound duckling
salt and coarse black pepper Raisin Raspberry Sauce: 1/2 cup red raspberry preserves 1/3 cup water 1/4 cup raisins 1 tablespoon amaretto |
| Instructions: |
Preheat oven to 325° F. Line a shallow rimmed baking pan with aluminum foil and grease the foil. Wash duck, then season with salt and pepper. Score the skin at 1-inch intervals for a crisp skin. Place duck, breast side up, in prepared pan. Roast uncovered in preheated oven for 1 hour. Pour off fat. Reduce oven temperature to 325° F and continue to Roast, uncovered for another hour to hour and 15 minutes. Five minutes before the duck is done, baste it with the sauce, see below. To prepare sauce: Heat preserves, water and raisins in a small saucepan until the mixture boils. Turn off the heat and stir in the amaretto. |
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