Roast Duck with Cherries
Super easy
Cheap
juicy duck with a boozy cherry sauce for that pop of color and tartness.
Prep
20m
Cook
1h 30m
| Category: | Poultry |
| Seasons | |
| Tags: |
Ingredients
For
4
Batch(es)
Ingredients
| 1 4 to 5 pound whole duck with the giblets removed, and washed and patted dry |
| 1/4 tsp salt |
| 1/4 tsp pepper |
| 2 Tablespoons olive oil |
| 1 med onion, quartered |
| 2 large carrots, chopped |
| 1 cup dry red wine |
| 1 cup chicken stock |
| 2 cups fresh, or frozen cherries, pitted |
| 1/4 cup cherry liqueur (or basaltic vinegar) |
Roast Duck with Cherries Directions
- Preheat oven to 350°F. Pat duck dry; season inside/out with salt/pepper. Prick skin for fat rendering.
- Heat oil in a Dutch oven; brown duck on all sides (10 min). Remove duck; sauté onion/carrots 5 min.
- Return duck; add wine/stock. Cover and roast 1 hr. Uncover, baste, roast 30 min more until internal temp is 165°F.
- For sauce: Simmer cherries, liqueur, and pan juices 10 min. Thicken with cornstarch slurry. Rest duck 10 min, carve, and spoon sauce over. Notes: The cherries cut the duck's richness—Lorelai might quip it's "too fancy for takeout." Serve with wild rice.
Nutrition facts
Serving size 1 cup gluten free lactose free
Per Serving
| Kcal: | 512 kcal |
| Fibers (g): | 2.1g |
| Sodium (mg): | 52mg |
| Carbs: | 78.2g |
| Sugar (g): | 68.4g |
| Fat: | 14.5g |
| Saturated fat (g): | 9.1g |
| Cholesterol: | 59mg |
| Proteins: | 4.8g |
