Roast Duck with Cherry Sauce
Succulent roast duck served with a rich and tangy cherry sauce.
20 mins
Prep Time
1 hour 30 mins
Cook Time
4
Servings
Ingredients
- 1 whole duck (about 5 lbs)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 cup fresh or frozen cherries, pitted
- 1/2 cup red wine
- 1/4 cup honey
- 1 tbsp balsamic vinegar
- 1 tsp cornstarch (optional, for thickening)
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Pat the duck dry with paper towels, ensuring the skin is completely dry for crispiness.
Score the duck skin in a criss-cross pattern, being careful not to cut into the meat. This helps the fat render out during cooking.
Season the duck generously with salt, black pepper, thyme, and garlic powder. Rub olive oil all over the skin.
Place the duck on a rack in a roasting pan, breast-side up. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
While the duck is roasting, prepare the cherry sauce. In a saucepan, combine cherries, red wine, honey, and balsamic vinegar. Simmer over medium heat for 10-15 minutes until the cherries soften and the sauce thickens slightly. For a thicker sauce, mix in cornstarch dissolved in a little water.
Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving. Serve the duck slices drizzled with the cherry sauce.
Chef's Tips
- Crispy Skin Tip: For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 10 minutes of cooking.
- Fat Rendering: Save the rendered duck fat for roasting potatoes or vegetables—it adds incredible flavor.
- Sauce Variations: You can substitute cherries with other berries like blackberries or raspberries for a different twist.
- Resting Time: Always let the duck rest before carving to allow the juices to redistribute, ensuring moist meat.
- Side Suggestions: Pair this dish with roasted potatoes, wild rice, or a fresh green salad for a complete meal.
