Preparation:

To make brine, combine the vodka, raspberry brandy, brandy, honey, orange juice, brown sugar, garlic powder, nutmeg, salt and Tabasco sauce. Blend thoroughly.

Inject the duck with brine using a brining needle; then allow to marinate for about 10 hours or overnight.

Place the duck on a rack in a roasting pan and surround with the onions.

Roast at 300° F about 2 hours 30 minutes. During last 30 minutes, pour 1 quart of water in the bottom of the pan. Remove duck from oven and allow it to rest.

Place pan drippings with onions in a stock pan; bring to a boil.

Make a slurry with water and flour, then whisk into the boiling pan drippings. Place the thickened drippings into a food processor and blend until smooth.

Break duck down into wing, breast, leg and thigh. Serve duck with pan gravy as desired.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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