Boysenberry Roasted Duck
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 tablespoons vanilla vodka - (1 oz)
2 tablespoons boysenberry brandy - (1 oz)
2 tablespoons brandy - (1 oz)
2 tablespoons honey
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons garlic powder
1/2 teaspoon nutmeg
2 tablespoons salt
1/4 cup Tabasco brand Pepper Sauce - (2 oz)
1 duck - (7 to 9 lbs)
2 pounds onions
1 quart water
2 tablespoons flour
2 tablespoons water

Preparation

1 To make brine, combine vodka, boysenberry brandy, brandy, honey, orange juice, brown sugar, garlic powder, nutmeg, salt and Tabasco brand Pepper Sauce. Blend well. Inject duck with brine using a brining needle. Let duck marinate for 8 to 12 hours. 2 Place duck on a rack in a roasting pan and surround with onions. Roast in a 300 degree oven for 2 to 3 hours. During last 1/2 hour, pour 1 quart of water in the bottom of the pan. 3 Remove duck from oven and let rest. Place pan drippings with onions in stock pan. Bring to a boil. 4 Make a slurry with water and flour. Wisk into the boiling pan drippings. Place thickened drippings into a food processor and blend until smooth. 5 Break duck down into wing, breast, leg and thigh. Serve duck with pan gravy as desired. 6 Comments: A delicious twist on a traditional offering for Thanksgiving and Christmas menus.