Ingredients:
1 4-6 pound domestic duck
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 small orange, quartered
1 stalk celery, cut up
1 small onion, quartered
2 sprigs fresh thyme
2 tablespoon orange liqueurs
1 cup hot water
1 tablespoon finely shredded orange peel
½ cup orange juice
¼ cup packed brown sugar
¼ cup orange liqueur
¼ cup mild-flavor molasses
1 teaspoon grated fresh ginger
2 cloves garlic, minced
½ teaspoon sea salt
½ teaspoon cracked black pepper
2 cup blackberries
Blackberries (optional)
Directions
Adjust oven rack to lower third of the oven. Preheat oven to 500°F. Rinse duck body cavity, pat dry. Rub the cavity with 1 teaspoon salt and 1 teaspoon pepper. Place orange, celery, onion, and thyme in cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Brush duck with 2 tablespoons orange liqueur.
Place duck, breast side down, on rack in a shallow roasting pan. Add the hot water to the roasting pan. Place in the lower third of oven. Reduce oven temperature to 350°F. Roast, uncovered, for 45 minutes.
Carefully remove roasting pan from oven; drain fat. * Turn duck, breast side up. Roast for 45 to 60 minutes more or until drumsticks move easily in their sockets (165°F). Juices may still appear pink.
Meanwhile, for sauce, in a small saucepan whisk together orange peel, orange juice, brown sugar, the 1/4 cup orange liqueur, the molasses, ginger, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until thickened and syrupy. Stir in 2 cups of blackberries. Use a potato masher or fork to coarsely mash berries. Cover and set aside.
Transfer duck to a cutting board; let stand for 15 minutes. Discard stuffing mixture. Using kitchen shears, cut duck in half lengthwise. Cut each half between the breast and the thigh into 2 pieces. Drain fat from roasting pan. Arrange duck quarters in pan. Pour blackberry sauce over the duck. Return to oven. Roast in the 350°F oven for 30 minutes.
Transfer duck pieces to a serving platter. Pour any juices in roasting pan over duck pieces. If desired, serve with additional blackberries.
Recipe courtesy of Better Homes & Gardens
