Crispy Duck with Candied Orange Raspberry Sauce
Prep time
Cook time
Total time
Serves: 2 servings
  • Precooked half duck (they are sold in a cryovac package)
Candied Oranges Ingredients
  • 1 orange sliced into thin rounds
  • ⅓ cup sugar
  • ⅓ cup water
  • ¼ cup of dry white wine
Raspberry Sauce Ingredients
  • 1 cup frozen raspberries
  • ½ cup dry white wine
  • ½ chicken broth
  • 1½ cups orange juice
  • 1 bay leaf
  • 2 sprigs thyme
  • pinch of peppercorns
  • 2 star anise
  • 1 stick cinammon
  • 3 Tbs candied orange syrup (leftover after making candied oranges)
To make candied oranges
  1. Bring water sugar and wine to a boil, turn to low heat, add orange slices and simmer for 10 minutes turning once. allow oranges to cool in the syrup.
To make raspberry sauce
  1. Simmer all spices together with white wine in a saucepan on stove top until wine is reduced by half.
  2. Add orange juice and chicken broth and simmer on low heat until two thirds of sauce is reduced and quite thick.
  3. Using a fine mesh strainer, strain out spices. Return liquid to saucepan.
  4. Add frozen raspberries to saucepan and cook for a couple minutes on low heat until defrosted. Remove from pan and puree with either a food processor or blender.
  5. Strain raspberry sauce through fine mesh strainer to remove raspberry seeds and return sauce to saucepan.
  6. Add 3 tablespoons of your leftover candied orange syrup to raspberry sauce in saucepan and warm through to serve. (if you would like your sauce sweeter you can add another tablespoon of candied orange syrup if desired)
To make duck
  1. Preheat oven to 425 degrees F (the package says 375 degrees but we like our duck a bit more crispy)
  2. Remove duck from package and place on shallow baking pan lined with parchment paper
  3. Sprinkle salt on duck skin (it helps the skin get nice and crispy)
  4. Bake for 20 minutes
Recipe by the burnt chef at