Slow Roasted Ducks with Blackberry Sauce
Ingredients
- 2 (5½- to 6-pound) whole Pekin ducks , neck and giblets discarded
- ¼ cup plus 2 teaspoons kosher salt , divided
- 2 navel oranges , halved
- 4 cups water
- ½ cup soy sauce
- ¼ cup honey
- 15 ounces (3 cups) fresh or frozen blackberries
- ¾ cup honey
- ¾ cup plus ½ teaspoon sherry vinegar , divided
- 3 sprigs fresh thyme
- ¼ teaspoon pepper
Instructions
Slow-Roasted Ducks with Blackberry Sauce serves 8 original recipe by America's Test Kitchen.
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