Boysenberry Roasted Duck

Ingredients

2 tablespoons vanilla vodka - (1 oz)

2 tablespoons boysenberry brandy - (1 oz)

2 tablespoons brandy - (1 oz)

2 tablespoons honey

2 tablespoons orange juice

2 tablespoons brown sugar

2 tablespoons garlic powder

1/2 teaspoon nutmeg

2 tablespoons salt

1/4 cup Tabasco brand Pepper Sauce - (2 oz)

1 duck - (7 to 9 lbs)

2 pounds onions

1 quart water

2 tablespoons flour

2 tablespoons water

Preparation

To make brine, combine vodka, boysenberry brandy, brandy, honey, orange juice, brown sugar, garlic powder, nutmeg, salt and Tabasco brand Pepper Sauce. Blend well. Inject duck with brine using a brining needle. Let duck marinate for 8 to 12 hours.

Place duck on a rack in a roasting pan and surround with onions. Roast in a 300 degree oven for 2 to 3 hours. During last 1/2 hour, pour 1 quart of water in the bottom of the pan.

Remove duck from oven and let rest. Place pan drippings with onions in stock pan. Bring to a boil.

Make a slurry with water and flour. Wisk into the boiling pan drippings. Place thickened drippings into a food processor and blend until smooth.

Break duck down into wing, breast, leg and thigh. Serve duck with pan gravy as desired.

Comments: A delicious twist on a traditional offering for Thanksgiving and Christmas menus.