Roast Duck with Tipsy Blueberry Sauce

Since there are just two of us now celebrating Thanksgiving, I decided to roast a duck this year so I wouldn’t be eating turkey for days and days.  🙂  My duck tonight was truly the most moist duck I have cooked in a long time.  I served a traditional cornbread stuffing and green beans with this delicious bird and my husband LOVED it!  We both forked up seconds.   I have never liked orange sauce on duck, so I decided to work up a blueberry sauce with a hint of herbs and that turned out to be a good decision.  The herbs and bacon in the sauce brought so many flavor layers to the table.  We served this with a glass of red wine, but rose and white wines are good with duck as well.  This recipe is suitable once you reach the berry level of Atkins (OWL Phase 2).  It is suitable for all Keto diets, Primal Blueprint and Primal if you omit the wine in the sauce.  This Tipsy Blueberry Sauce would be good on turkey, roast port or probably any wild game.

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5½ lb. duck

1/4 tsp. each onion powder, dried thyme and rosemary, crushed

Dash my Seafood Spice Blend (optional)

¼ tsp. salt

1 T. butter

DUCK DIRECTIONS:  Remove sauce packet (I throw it away) and the innards.  Boil the innards in 2 c. water for your dog.  🙂  Save the broth for your sauce.  Preheat oven to 375º.  Rub your fingers over duck checking for pinfeathers and remove any you find with the tip of a knife.  Mix the herbs and spices in a small dish with the salt.  Rub over duck skin all over.  Place duck on a grate that is then set down in a large roasting pan.  Baste with melted butter and pop into hot 375º oven for 1 hour.  Remove from oven, baste skin with remaining butter and return to oven for 30-45 minutes longer or until skin is brown, crisp and the duck read internal temperature of 180º.  While duck is roasting, prepare sauce.


3 green onions, chopped coarsely

1½ oz. bacon (3 slices), chopped coarsely

1 c. blueberries (dried, fresh or frozen)

1 c. broth (or a little more if you simmer too long)

2 T. Port wine or Sherry

Dash each thyme, rosemary, onion powder and salt

¼ tsp. xanthan gum or your preferred thickener

SAUCE DIRECTIONS:  Melt butter in medium saucepan over medium-high heat and add chopped bacon, brown it nicely.  Add onion and saute until onion is very tender.  Do not drain off grease.  Add all remaining ingredients but the thickener.  Allow to simmer until berries begin to burst open and turn the sauce blue.  Here, I go by smell, and appearance, but when all appears to be cooked and it smells wonderful, thicken to desired level with your preferred thickener.  Allow guests to serve atop roasted duck slices at table.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

385 calories, 31 g fat, 3.82 g carbs, .81 g fiber, 3.10 g NET CARBS, 20 g protein, 277 mg sodium



2 comments on “Roast Duck with Tipsy Blueberry Sauce

  1. duck wonderful choice, never tried blueberry always have orange sauce. sounds wonderful

    On Nov 23, 2017 8:59 PM, “Buttoni’s Low-Carb Recipes” wrote:

    > Peggy posted: “Since there are just two of us now celebrating > Thanksgiving, I decided to roast a duck this year so I wouldn’t be eating > turkey for days and days. 🙂 My duck tonight was truly the most moist > duck I have cooked in a long time. I served a traditional cor” >


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