Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea (5 to 5-1/2 pound) ducklings 1 c Carrots; chopped
-dressed 2 ea 16-ounce cans blackberries;
2 md Onions; quartered -undrained
2 md Apples; quartered 1/4 c Cointreau
1 ts Salt 1/4 c Blackberry jam
1/4 ts Pepper 1 tb Plus 1 tspn all-purpose
1 qt Water -flour
2 c Onion; chopped 1 tb Plus 1 tspn butter;
1 c Celery; chopped -softened

Remove giblets and neck from ducklings; set aside. Prick fatty
areas of ducklings (not breast) with a fork at intervals. Stuff each
cavity with quartered onions and apples. Close cavity of ducklings
with skewers. Sprinkle with salt and pepper. Fold neck skin under
and place ducklings, breast side up, on a rack in a large roasting
pan. Bake, uncovered, at 350 degrees for 2 hours or until drumsticks
and thighs move easily. Discard quartered onions and apples. Set
ducklings aside; keep warm.
Combine reserved giblets and neck, 1 quart water, chopped onion,
celery, and carrots in a medium saucepan. Bring to a boil, stirring
well. Reduce heat; cover and simmer 20 to 25 minutes. Drain mixture,
reserving 2 cups duck stock. Discard giblets, neck, and vegetables.
Drain blackberries, reserving 2 cups blackberry juice ; set
blackberries aside.
Combine scrapings from roasting pan, reserved blackberry juice,
Cointreau, and reserved duck stock in a medium saucepan. Bring to a
boil, and boil 15 minutes or until liquid is reduced by half. Make a
paste by combining jam, flour, and butter; gradually add to liquid in
pan, stirring well. Cook over medium heat, stirring constantly,
until thickened. Stir in blackberries.
Cut ducklings into quarters; place under broiler to crisp skin.
Transfer to serving platter. Serve with blackberry sauce. Yield: 8
servings.

From November, 1982 "Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-01-95

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