Roast Duck with Raspberry Raisin Sauce -

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Roast Duck with Raspberry Raisin Sauce

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By Joyce Ryan

Posted July 23rd, 2007

This article is reprinted with permission from The Happy Camper's Gourmet Cookbook, by Joyce Ryan, (1992, Butterfly Books (San Antonio, TX))

The Happy Camper's Gourmet Cookbook

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.