This flavorful and rich recipe features our 2009 Frambelle raspberry dessert wine in a savory way. Accompany it with all the traditional holiday side dishes.
3 C. water
1 C. Perennial Vintners Frambelle dessert wine
1/4 C. brown sugar
1/4 C. soy sauce
1/2 C. raspberry pulp
4 T. minced fresh rosemary (1.5 T. dry)
2 medium shallots, chopped
2 T. kosher salt
1 T. fresh ground pepper
1 5.5-6 lb. duck
1 onion, quartered
1 Granny Smith apple, quartered
Combine all the ingredients except the duck, apple and onion in a non-reactive pot large enough to hold the duck. Bring to a boil, then lower and simmer for 10-15 minutes. Place the pot in an ice water bath to chill the brine.
Remove the giblets, wing tips and any extra fat from the duck. Pierce the skin repeatedly, trying not to cut through to the flesh.
Once the brine is throughly chilled, submerge the duck in the brine and refrigerate for 4-6 hours.
Preheat oven to 450F with a rack in the lower 1/3 of the oven.
Remove the duck from the brine (discard), drain thoroughly, wipe and pat dry all over. Loosely stuff the cavity with the apple and onion sections. Tie the legs together and tuck the wings in. Place breast down on a roasting rack in a 9x13 pan. Let come to room temperature.
Add 2 C. water to the roasting pan and place in the oven. Immediately reduce heat to 350F.
After one hour, flip the duck breast side up.
Cook until internal thigh temperature reaches 165F - about another hour. Add water to the roasting pan to prevent juices from burning and splattering.
If the skin is not quite brown enough, turn oven to low broil and watch closely.
Remove pan from oven and cover loosely with foil for 10 minutes.
Remove the apple and onion sections, carve & serve!