There's some interesting and wild things happening with this dish, but believe me, it works
2 tablespoons seedless Raspberry jam
1 garlic clove, crushed
1/4 cup dry red wine
1 tablespoon olive oil
2 tablespoons balsamic vinegar
6 large sage leaves, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Duck, portioned to quarters. The Breast however is boned out, but leaving first wing bone attached.
All the remaining crap from the Duck, reserve for future use (Duck stock/Duck fat)
For the Sour Raspberry Salsa, you will need............
1 cup fresh corn kernels
1 1/2 cups small fresh Raspberries
2 shallots, cut into 1/4-inch slices
1 jalapeño pepper, stemmed, seeded, and minced
1/4 cup diced red capsicum
1 tablespoon lime juice
1 teaspoon honey
3 large sage leaves, finely chopped
1/4 teaspoon salt
Make the marinade
In a chopper pulse the jam, garlic, wine, olive oil, vinegar, sage leaves, and salt and pepper until smooth. Pour the marinade into plastic bag, add the Duck, tossing until well-coated, and refrigerate for at least 2 hours.
Make the salsa (don’t add the lime juice or the Berries yet). Add those when ready to serve.
Meanwhile, remove the Duck from the marinade and get it ready for which ever way you choose to BBQ "SLOW ROAST" it.
I used the Weber Kettle Rotti
Oh, brush all sides with EVOO, and season well with salt and pepper
Pour the remaining marinade into a small saucepan and bring to a boil over high heat to make the glaze.
Slow Roast the Duck at around 300F, then after an hour, start brushing frequently with the glaze.
I am loving cooking Duck the slow roast way as most of the fat naturally renders away
And nearly finished
There was an explosion of flavours going on here. The sweetness of the glazed Duck, then a hit of tartness of the fresh Rasberries, followed by the nutty flavor of the Rice (didn't mention that previously, but yeh, there's rice in there.
The crew have rated this one, 10/10
Shayne
