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Adjust oven rack to lower third of the oven. Preheat oven to 500°F. Rinse duck body cavity; pat dry. Rub cavity with 1 teaspoon salt and 1 teaspoon pepper. Place orange, celery, onion and thyme in cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Brush duck with the 2 tablespoons orange liqueur.
Place duck, breast side down, on rack in a shallow roasting pan. Add the hot water to the roasting pan. Place in lower third of oven. Reduce oven temperature to 350°F. Roast, uncovered, for 45 minutes.
Carefully remove roasting pan from oven; drain. Turn duck, breast side up. Roast for 45 to 60 minutes more or until drumsticks move easily in their sockets (165°F). Juices may still appear pink.
Meanwhile, for sauce, in a small saucepan whisk together orange peel, orange juice, brown sugar, 1/4 cup orange liqueur, molasses, ginger, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until thickened and syrupy. Stir in 2 cups blackberries. Use a potato masher or fork to coarsely mash berries. Cover and set aside.
Transfer duck to a cutting board; let stand for 15 minutes. Discard stuffing mixture. Using kitchen shears, cut duck in half lengthwise. Cut each half between the breast and the thigh into 2 pieces. Drain roasting pan. Arrange duck quarters in pan. Pour blackberry sauce over the duck. Return to oven. Roast in the 350°F oven for 30 minutes.
Transfer duck pieces to a serving platter. Pour any juices in roasting pan over duck pieces. If desired, serve with additional blackberries.