Roasted Duck with Cherry Sauce (Printable version)
Luxurious, tender roasted duck paired with a luscious cherry sauce. A perfect main course for any special dinner.
# Ingredient list:
→ Roasted Duck
01 - 1 whole duck (approximately 4.4 pounds), thoroughly cleaned and patted dry
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 medium orange, quartered
05 - 4 sprigs fresh thyme
→ Cherry Sauce
06 - 1 cup fresh or frozen pitted cherries
07 - ⅓ cup dry red wine (such as Pinot Noir)
08 - ¼ cup low-sodium chicken stock
09 - 2 tablespoons balsamic vinegar
10 - 1 tablespoon honey
11 - 1 small shallot, finely minced
12 - 1 teaspoon cornstarch
13 - 1 tablespoon cold water
14 - 1 tablespoon unsalted butter
15 - Pinch of kosher salt
16 - Pinch of freshly ground black pepper
# Directions:
01 - Preheat your oven to 350°F (175°C).
02 - Season the duck's cavity and exterior generously with kosher salt and freshly ground black pepper. Insert the orange quarters and fresh thyme sprigs into the duck's cavity.
03 - Position the prepared duck, breast side up, on a roasting rack within a large roasting pan. Roast for 1 hour and 30 minutes, periodically basting the duck with the rendered pan juices to ensure even cooking and moisture.
04 - Increase the oven temperature to 425°F (220°C). Continue roasting for an additional 10 minutes to achieve a delightfully crispy skin. Carefully remove the duck from the oven, loosely tent it with aluminum foil, and allow it to rest for a minimum of 15 minutes before carving. This resting period is crucial for juicy meat.
05 - While the duck is roasting, begin preparing the cherry sauce. In a small saucepan over medium heat, melt the unsalted butter. Add the finely minced shallot and sauté until softened and translucent, which typically takes about 2 minutes.
06 - Add the pitted cherries, dry red wine, low-sodium chicken stock, balsamic vinegar, and honey to the saucepan. Bring the mixture to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the cherries soften and the liquid slightly reduces, concentrating the flavors.
07 - In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Stir this cornstarch slurry into the simmering cherry sauce. Continue to cook for an additional 2-3 minutes, stirring constantly, until the sauce visibly thickens to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
08 - Carve the rested roasted duck into desired portions. Serve immediately, generously drizzling each portion with the warm, luscious cherry sauce.
# Expert Tips:
01 -
- You'll impress anyone with this seemingly complex dish, but we both know it's surprisingly straightforward.
- That luscious cherry sauce cuts through the richness of the duck beautifully, creating a balance you'll crave.
02 -
- Don't skip the crucial step of thoroughly patting the duck dry; it's the secret to achieving truly crispy skin instead of a rubbery texture.
- Always, always rest your duck after roasting; this allows the juices to redistribute, ensuring every slice is incredibly tender and flavorful.
03 -
- Before roasting, lightly score the duck skin in a crosshatch pattern (without cutting into the meat) to help render fat more efficiently, resulting in even crispier skin.
- For an extra smooth sauce, pass it through a fine-mesh strainer after simmering and before adding the cornstarch; it removes any cherry skins or shallot bits for a restaurant-quality finish.