Roasted Duck with Cherry Sauce

Ingredients

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500g (2 cups) fresh cherries, pitted 500g (2 cups) fresh cherries, pitted
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon butter 1 tablespoon butter
• Fresh thyme sprigs, for garnish Fresh thyme sprigs, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 12g, 10g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Pat the duck dry with paper towels and season it generously with salt and pepper, both inside and out.
3. 3.
   Heat olive oil in a large oven-safe skillet over medium-high heat. Place the duck in the skillet, breast-side down, and sear for about 5 minutes until the skin is golden brown. Flip the duck and sear the other side for an additional 5 minutes.
4. 4.
   Transfer the skillet to the preheated oven and roast the duck for about 1 hour, or until the internal temperature reaches 70°C (160°F) for medium doneness. Baste the duck with its own juices every 20 minutes.
5. 5.
   While the duck is roasting, prepare the cherry sauce. In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
6. 6.
   Add the pitted cherries, red wine, balsamic vinegar, and honey to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes until the cherries are soft and the sauce has thickened slightly.
7. 7.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
8. 8.
   Serve the roasted duck with the cherry sauce, garnished with fresh thyme sprigs.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before seasoning it to ensure a crispy skin.
• Cherries — Use fresh cherries for the best flavor. If fresh cherries are not available, you can use frozen cherries, but adjust the cooking time accordingly.

Tips & Tricks

• To achieve a crispy skin, sear the duck on the stovetop before roasting it in the oven.
• If the cherry sauce is too tart, you can add a bit more honey to balance the flavors.
• Serve the duck with roasted potatoes or a side of sautéed green beans for a complete meal.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the cherry sauce and simmer until it thickens.
• Leftover duck can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Roasted Duck with Cherry Sauce as the centerpiece of a special dinner. Slice the duck and arrange it on a platter, drizzling the cherry sauce over the top. Garnish with fresh thyme sprigs for an elegant touch. Serve with your choice of side dishes and enjoy the delightful flavors of this French classic.

Presentation advice

For an impressive presentation, place the sliced duck on individual plates, spooning the cherry sauce around it. Add a sprig of fresh thyme on top of each slice for a pop of color. Serve with a side of roasted potatoes and steamed asparagus for a visually appealing and delicious meal.