Shayne’s Slow Roasted Sage and Raspberry Wine Duckling with Sour Raspberry Salsa
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
Shayne’s Slow Roasted Sage and Raspberry Wine Duckling
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Shayne’s Slow Roasted Sage and Raspberry Wine Duckling
Last edited by shayneh2006 on Fri Apr 18, 2014 9:51 am, edited 1 time in total.
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Re: Shayne’s Slow Roasted Sage and Raspberry Wine Duckling
Wow Shane, that looks shit hot. You're certainly putting a dent in the Duck population. laurie Levie must hate you
Weber Kettle-BLACK
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Weber Go Anywhere-BLACK
Weber Q200...not BLACK
Weber 4 burner-BLACK
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Weber Q200...not BLACK
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- Posts: 1914
- Joined: Sun May 01, 2011 5:34 pm
- Location: Western Sydney
Re: Shayne’s Slow Roasted Sage and Raspberry Wine Duckling
Cheers Emo but, who the hell is laurie Levie
Shayne
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
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- Posts: 1914
- Joined: Sun May 01, 2011 5:34 pm
- Location: Western Sydney
Re: Shayne’s Slow Roasted Sage and Raspberry Wine Duckling
Thanks for clearing that up for the Gumb .Gumb wrote:He's part man, part duck.
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Shayne’s Slow Roasted Sage and Raspberry Wine Duckling
He's the anti shooting duck activist who goes out In the field on duck opening and rescues the birds
Weber Kettle-BLACK
Weber 4 burner-BLACK
Weber Smokey Mountain-BLACK
Weber Go Anywhere-BLACK
Weber Q200...not BLACK
Weber 4 burner-BLACK
Weber Smokey Mountain-BLACK
Weber Go Anywhere-BLACK
Weber Q200...not BLACK