Roast Duck with Cherry Reduction Sauce



Roasting the Duck

1. Preheat the oven to 425 degrees.
2. Take the duck out of the fridge and take out the organs from the cavity and set aside (You can eat the heart and liver — or feed them to your children if you have any. Use the neck and other organs for making stock.)

3. Prick the bird all over with a fork, then pat it with sea salt and freshly ground pepper.
4. Place the duck in roasting pan, breast up (as shown), on a rack and truss with kitchen twine.

5. Roast for 45 minutes.
6. Using wooden spoons (and/or tongs), flip the duck over and roast for another 45 minutes.
7. Flip the duck again and roast for 45 more minutes.
8. When done, let rest for at least 15 minutes on a cutting board.
9. Be sure to save the fat to use for cooking, and save the bones for stock.

Deglazing the Pan/Making the Sauce

1. With the duck set aside, pour off all but a few tablespoons of the duck fat from your roasting pan. Save the extra fat in a jar — it’s great cooking fat!
2. Put the roasting pan on the stove (you can spread it across 2 burners).
3. Add the chopped shallots, vinegar and rapadura or maple syrup.
4. Use a wooden spoon or other implement to clean the stuck bits of meat off of the pan.
5. Cook for several minutes until the liquid thickens. Set the heat to medium high.
6. Add 2 cups of homemade chicken or duck stock (it’s fine if it’s frozen).
7. Let boil rapidly until the liquid reduces by half and the sauce is nice and thick and coats the back of a spoon.
8. Season with sea salt and freshly ground pepper.
9. Stir in two tablespoons of butter and the cherries.
10. Carve and plate the duck. Ladle the sauce over the meat and serve.

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