Roast Duck with Tipsy Blueberry Sauce

Roast Duck with Tipsy Blueberry Sauce

Since there are just two of us now gathering for Thanksgiving, I sometimes just roast a duck to avoid so many leftovers. This is a delicious recipe for duck which cooks up very moist. I usually serve a traditional cornbread stuffing and green beans with this delicious bird. I have never liked orange sauce on duck, so I decided to work up this blueberry sauce with a hint of herbs some years ago and that turned out to be a good decision. The herbs and bacon in the sauce bring so many flavor layers to the table. This can be served with your wine of choice, even red. 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 Paleo if you omit the wine in the sauce. This Tipsy Blueberry Sauce would be good with turkey, roast pork or probably any other wild game you might be cooking this holiday season.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included). Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection! Youll LOVE these recipes! Order your copy today from Amazon or our direct order site: Special prices available for the complete 10-volume set.


5 lb. duck

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

Dash my Seafood Spice Blend (optional)

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 375. 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 375 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 180. While duck is roasting, prepare sauce.


3 green onions, chopped coarsely

1 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

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

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.