![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/fivespiceduck.jpg)
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.
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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.
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Five Spice Duck with Raspberry Sauce
Ingredients
- 1 package Maple Leaf Farms half roasted duck defrosted
- 1-2 tbsp Chinese Five Spice
- 3 tbsp butter
Raspberry Sauce:
- 1/2 cup OJ
- 1 cup raspberries fresh or frozen
- 2 tbs butter
- Salt/pepper
Instructions
- Preheat the oven to 375 degrees.
- Place defrosted duck in a baking dish.
- Rub the front and bottom of the duck with Chinese Five Spice seasoning.
- Dot the pan with 3 tbsp butter.
- Bake according to package: 15-20 minutes until warmed (duck is fully cooked) and skin crisp.
- Pour melted butter drippings over the skin then glaze with raspberry sauce.
- To serve, cut duck in two portions and plate along with risotto and green beans.
For the Raspberry Sauce:
- 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.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
![](https://2.bp.blogspot.com/--zvkwAnQW_Y/Vi-R6edh06I/AAAAAAAAcwA/fbtlihDJclk/s1600/sticks.png)
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9877.jpg)
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!
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9878-1024x683.jpg)
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.
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9882-1024x683.jpg)
Bake according to the pkg instructions (usually about 20 minutes).
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9886-1024x683.jpg)
Finally, the SAUCE!
Cook OJ and raspberries together in pot on simmer until reduced.
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9895-1024x683.jpg)
Strain sauce then add back to pan.
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9890-1024x683.jpg)
Turn down to med-low and mix in butter and season with salt/pepper.
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9900-1024x683.jpg)
Serve warm, glazed over duck.
Time to take out the roasted duck…
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9896-1024x683.jpg)
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/IMG_9897-1024x683.jpg)
Pour melted butter drippings over the skin then glaze with raspberry sauce.
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/01/duck-1024x716.jpg)
This presentation was for photograph purposes.
To serve, cut duck in two portions and plate along with risotto and green beans.
![](https://4.bp.blogspot.com/_uJ9LoaZhV_s/TTpn9cMOEYI/AAAAAAAAAjc/ZGF1LZ1YCVc/s1600/duck.bmp)
![](https://3.bp.blogspot.com/-r9PneFksNtw/Vi-UfcEygVI/AAAAAAAAcw0/PkPL73U8_Q4/s1600/sig2.png)
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!!!