January 22, 2011

Iron Chef Challenge! Five Spice Duck with Raspberry Sauce

To start off my new blog I decided to enter a cooking challenge featuring one of my favorite foods, duck! A fun blog, http://alattewithotta.blogspot.com/ is hosting a monthly challenge and January's sponsor is Maple Leaf Farms.
So last weekend I headed over to my Publix supermarket and picked up a 1/2 Maple Leaf Farms duck along with some fresh raspberries, green beans and risotto.
This is a fully cooked Maple Leaf Farms roasted half duck that has been partially boned. So simple to cook and plenty for two people!



I placed in a baking dish, rubbed the front and back with Chinese Five Spice (to create a flavorful, crispy skin) and dotted the pan with 3 tbsp butter.
Bake according to the pkg instructions (usually about 20 minutes).

Next, wash, trim, and steam some fresh green beans.



Next, Butternut Squash Risotto the perfect creamy compliment to our Roasted Duck! 

Finally, the SAUCE!
My favorite raspberry sauce recipe:

1/2 cup OJ
1 cup raspberries (fresh or frozen)
2 tbs butter
Salt/pepper
Cook OJ and raspberries together in pot on simmer until reduced. Strain sauce then add back to pan, turn down to med-low and mix in butter and season with salt/pepper. Serve warm, glazed over duck.







Time to take out the roasted duck...
 Pour melted butter drippings over the skin then glaze with raspberry sauce.
This presentation was for photograph purposes.
To serve, cut duck in two portions along with risotto and beans.
Dinner's Served!



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1 comment:

  1. this looks so great. I think the raspberry would compliment the duck perfectly. And I'm very intrigued by the butternut risotto. Thanks so much for linking up, I hope you will join us next month for lamb chops!!!

    ReplyDelete

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