Crisp-Tender Roast Duck with Cherry-Rosemary Sauce

Name: Crisp-Tender Roast Duck with Cherry-Rosemary Sauce
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters cherries fresh or frozen, halved and pitted; 2 kgs Pekin (aka Long Island) duck; 1 teaspoon fresh rosemary leaves, chopped; 2 Tbsps cherry or berry whole-fruit preserves; 3 cloves garlic, chopped; 2 teaspoons honey; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 118 milliliters chicken stock, preferably homemade, or low-sodium store bought; 1 shallot, peeled and chopped; 1 Tbsp unsalted butter

The recipe Crisp-Tender Roast Duck with Cherry-Rosemary Sauce can be made in approximately 5 hours and 40 minutes. This gluten free recipe serves 4. One portion of this dish contains roughly 67g of protein, 226g of fat, and a total of 2367 calories. If you have shallot, lemon juice, garlic, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Crisp-Tender Roast Duck with Cherry-Rosemary Sauce, Roast Duck With Dried Cherry Sauce, and Succulent Stuffed Roast Duck With Balsamic Cherry Sauce.

Instructions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard.

Ingredients you will need

Whole Duck

Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. 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.

Ingredients you will need

Pepper

Meat

Salt

Equipment you will use

Knife

Bowl

Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. 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). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.

Ingredients you will need

Duck Breast

Whole Duck

Equipment you will use

Measuring Cup

Roasting Pan

Knife

Oven

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.

Ingredients you will need

Duck Fat

Shallot

Sauce

Whole Duck

Equipment you will use

Sauce Pan

Add the garlic and cook until fragrant, 1 minute.

Ingredients you will need

Garlic

Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes.

Ingredients you will need

Preserves

Cherries

Rosemary

Honey

Stock

Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.

Ingredients you will need

Salt And Pepper

Lemon Juice

Butter

Whole Duck

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. Roast for 30 minutes until the skin is nicely browned.

Ingredients you will need

Whole Duck

Salt

Equipment you will use

Oven

Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

Ingredients you will need

Sauce

Whole Duck

Equipment you will use

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

237milliliters

cherries fresh or frozen, halved and pitted 2kgs

Pekin (aka Long Island) duck 1teaspoon

fresh rosemary leaves, chopped 2Tbsps

cherry or berry whole-fruit preserves 3cloves

garlic, chopped 2teaspoons

honey 4servings

Kosher salt and freshly ground pepper 2Tbsps

fresh lemon juice 118milliliters

chicken stock, preferably homemade, or low-sodium store bought 1

shallot, peeled and chopped 1Tbsp

unsalted butter

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Crisp. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "