I love roasting ducks just so I can save the duck fat afterwards. The collected duck fat is great for roasting Brussels sprouts or potatoes and using it as dressing on some bitter greens like endives and watercress. Just transfer it to a ramekin, cover with plastic wrap and store in the freezer until ready to use.
1 whole fresh duck, excess fat trimmed, giblets removed
For blueberry sauce:
2 cups blueberries
1 Granny Smith apple, peeled, quarted, cored, finely chopped
1/2 of a white onion, finely chopped
1/2 cup brown sugar
1/4 cup white sugar
2 pcs whole star anise
grated zest of 1 lime
grated zest of 1 orange
1/2 cup white wine vinegar
1. Heat oven at 325Âº. Place duck on a rack of a roasting pan to drain fat. Bake uncovered for 3 hours, periodically draining off collected fat in pan. Raise heat to 400Âº and roast an additional 30 minutes for crispy skin.
2. Make the blueberry sauce while roasting the duck. In a small saucepan, put all the ingredients together and simmer over low heat. It should be thick but leave some of the fruit chunks for more texture. Adjust the taste by adding sugar and white wine vinegar alternately.
3. To serve, remove ducks from the oven and cut away meat from the rib cage on a carving board, discarding bones.