Crisp-Tender Roast Duck With Cherry-Rosemary Sauce
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cloves
Garlic (chopped)2 tbsps
Cherry2 tsps
Honey2 tbsps
Lemon Juice (fresh)1 tbsp
Unsalted ButterDirections:
1
Watch how to make this recipe
2
Preheat the oven to 300 degrees F
3
Rinse the duck inside and out and pat dry
4
Trim any excess fat from the neck and cavity, snip off wingtips and discard
5
Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out
6
Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird
7
Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour
8
Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups)
9
Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour
10
Repeat each hour, roasting the duck for a total of 4 1/2 hours
11
While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes
12
Add the garlic and cook until fragrant, 1 minute
13
Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes
14
Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper
15
Set aside until the duck is finished
16
After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up
17
Roast for 30 minutes until the skin is nicely browned
18
Remove from the oven, tent with foil and let rest for 20 minutes
19
Gently reheat the sauce over low heat
20
Carve the duck, put the pieces on a serving platter and serve with sauce