Categories: Food+DrinkRecipes

Roasted Duck with a Hazelnut Marionberry Sauce

When she sees duck on a menu, especially paired with a sweet and fruity sauce, chef Lisa Glickman looks no further. Try this easy recipe with two of Oregon’s most famous locals—marionberries and hazelnuts. ‘Most home chefs don’t use duck either because they think duck is an exotic ingredient, or that they can’t make it at home,’ states Glickman. It’s neither exotic nor tough to make in this easy recipe.



1 teaspoon sweet paprika

1 teaspoon ground ginger

¼ teaspoon cayenne pepper

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

½ teaspoon ground cardomom

Salt and freshly ground pepper

¼ cup extra virgin olive oil

2 boneless duck breasts


1 medium shallot diced

2 tablespoons hazelnut liqueur (such as Frangelico)

1 cup quality chicken stock

1 cup fresh marionberries (or 1 cup Willamette Valley Farms frozen marionberries thawed)

1 tablespoon pure maple syrup

1 teaspoon balsamic vinegar

2 tablespoons quality unsalted butter


2 tablespoons chopped roasted hazelnuts

Additional whole marionberries


1) Preheat oven to 350°. Using a sharp knife, score the skin of the duck in a crisscross pattern being careful not to cut into the meat. Mix together the rub ingredients and olive oil in a small bowl. Using a pastry brush, paint the rub on both sides of the duck.

2) Place the breasts skin-side-down in a cold heavy duty stainless steel pan. Turn heat to medium. Slowly pan-sear the breast (about 8 minutes) until most of the duck fat is rendered and the skin is crispy and browned. Turn the breasts; place pan in oven and roast for another 5-8 minutes (less if you like your duck rare). Remove duck from pan and tent with foil.

3) Place pan back on stove top. Remove all but two tablespoons of the duck fat. Add shallots and sauté until tender (1-2 minutes). Add hazelnut liqueur, chicken stock, maple syrup, berries and vinegar and reduce by half.

4) Strain sauce into a small saucepan and return to heat. Mount sauce with butter using little bits at a time. Adjust seasoning.

5) Make a pool of sauce in center of each serving plate. Slice duck and place in pool of sauce. Drizzle duck with extra sauce, sprinkle with chopped hazelnuts and garnish with whole marionberries.

Published by

Recent Posts

Sign Up for Adventure

Subscribe get more trip, recipe, nesting ideas from us!  

1 month ago

An easy homemade upgrade to your Marinara

1859's Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara…

2 months ago

PNW Businesses Rush to Aid in the Battle Against COVID-19

Across the region, theater companies are making masks, distillers are bottling hand sanitizer, restaurants are…

2 months ago

Chanterelle Mushroom Compound Butter

Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock…

3 months ago

Don’t namaste put—get away to a rejuvenating yoga retreat

written by Cathy Carroll IN A DOME built into a hillside, a round skylight at…

3 months ago

The Magic of Mushrooms — Cream of Chanterelle Mushroom Soup & Chanterelle Mushroom, Brie + Hazelnut Toast

Cream of Chanterelle Mushroom Soup Nicoletta’s Table / LAKE OSWEGO Yields 8 cups  2 pounds…

3 months ago