Do you have a tried and true glaze for roast duck?

[TerriL]

I'm not looking for strong Asian flavors -- I'm hoping for something more on the fruity or sweet side. I have fresh Meyer lemons, strawberries, blackberries, and limes on hand, as well as honey, maple syrup, and most types of vinegar. TIA for any suggestions.

[coll]

I suggest blackberries, cooked up a bit to thicken with lemon juice, using a cup of so of sugar (or the honey or maple syrup) and then if you have, a dash of blackberry brandy towards the end. I always do blueberry jam with blueberrry port and it's a fantastic glaze. So something along those lines. Do cook the berries first to thicken up, that's key.

[TerriL]

Thanks...what proportion of berries do you sugges for 1 cup sugar/maple syrup/honey?

[coll]

I've always used jarred jams which I loosen with liqueur, but your supplies reminded me of something I made this spring. It was a blueberry jam, using 1.5 cups sugar and 1 cup maple syrup to 12 oz blueberries.....but I also added 2 cups of cooked rhubarb as it was in season... so I would stick with half blueberry and half sweetener, whether sugar and/or maple/honey. (I'm an amateur at jam making so if someone has a better suggestion feel free) Just bring the berries, with a few teaspoons each of lemon juice and brandy, to a quick boil, then reduce heat, add sugar and simmer at low bubble for 5 or 10 minutes.

I only mention the rhubarb because if this works out for you, maybe next year you could try adding some too, it added a nice tartness. I also tried adding cinnamon stick, star anise and vanilla bean which came out nicer than it sounds, if you want to jazz it up even more.

!

[dianne0712]

Not a complicated glaze, but the best duck I've ever had.....stuffed with onions and apples and basted regularly with apple cider.