Recipes & Cooking How to Cook Meat & Poultry Roast Duck with Blackberry-Orange Sauce 4.0 (8) 1 Review Instead of ham or turkey for your holiday centerpiece this year, try this roast duck recipe. The fruity duck sauce will have your guests begging for details about how you created it! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2013 Rate PRINT Share Trending Videos Close this video player Photo: Andy Lyons Prep Time: 45 mins Roast Time: 2 hrs Stand Time: 15 mins Total Time: 3 hrs Servings: 4 Jump to Nutrition Facts 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 liqueur 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 cavity with the 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 the 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 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 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. *Tip: If you like, reserve the fat and toss a few tablespoons with potatoes or other root vegetables. Roast at 400°F for 35 to 40 minutes or until light brown and tender. Rate It Print Nutrition Facts (per serving) 302 Calories 8g Fat 49g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 302 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 14mg 5% Sodium 902mg 39% Total Carbohydrate 49g 18% Total Sugars 32g Protein 4g 8% Vitamin C 36.6mg 41% Calcium 101mg 8% Iron 2.2mg 12% Potassium 575mg 12% Folate, total 36.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.