Roasted Duck with Cherry Sauce

Ingredients

In this adaptation of the French dish Canard aux cerises, we have made a few modifications to suit the Western European cuisine. While the original recipe uses traditional French ingredients and techniques, we have incorporated flavors and ingredients commonly found in Western European cuisine. The dish still maintains the essence of the original, with the roasted duck as the centerpiece, but the cherry sauce has been adjusted to have a slightly tangier taste to cater to the preferences of the target cuisine. We alse have the original recipe for Canard aux cerises, so you can check it out.

• 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
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 cups (480 ml) chicken broth 2 cups (480 ml) chicken broth
• 1 cup (240 ml) cherry juice 1 cup (240 ml) cherry juice
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• 1 tablespoon honey 1 tablespoon honey
• 2 cups (300 g) fresh cherries, pitted 2 cups (300 g) fresh cherries, pitted
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

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 or roasting pan over medium-high heat. Place the duck in the skillet, breast-side down, and sear it 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.
   Remove the duck from the skillet and set it aside. Drain off excess fat, leaving about 2 tablespoons in the skillet.
5. 5.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent and fragrant.
6. 6.
   Pour in the red wine and deglaze the skillet, scraping off any browned bits from the bottom.
7. 7.
   Add the chicken broth, cherry juice, balsamic vinegar, honey, fresh cherries, thyme sprigs, and bay leaf to the skillet. Stir well to combine.
8. 8.
   Return the duck to the skillet, breast-side up, and transfer it to the preheated oven.
9. 9.
   Roast the duck for about 1.5 to 2 hours, or until the internal temperature reaches 75°C (165°F) and the skin is crispy.
10. 10.
    While the duck is roasting, baste it with the cherry sauce every 30 minutes to keep it moist and flavorful.
11. 11.
    Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
12. 12.
    Strain the cherry sauce through a fine-mesh sieve, discarding the solids. Return the sauce to the skillet and simmer over medium heat until it thickens slightly.
13. 13.
    Carve the duck and serve it with the cherry sauce drizzled over the top.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before seasoning it to ensure a crispy skin.
• Fresh cherries — Choose ripe and juicy cherries for the best flavor in the sauce.

Tips & Tricks

• For an extra flavor boost, marinate the duck in the cherry juice and red wine mixture for a few hours before roasting.
• If fresh cherries are not available, you can use frozen cherries instead. Just thaw them before adding to the sauce.
• Serve the roasted duck with a side of roasted potatoes and steamed vegetables for a complete meal.
• To achieve a crispier skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
• Leftover duck can be used in sandwiches or salads for a delicious meal the next day.

Serving advice

Serve the Roasted Duck with Cherry Sauce as the main course of a special dinner. Garnish with fresh thyme sprigs for an elegant presentation.

Presentation advice

Place the carved duck on a platter and drizzle the cherry sauce over it. Surround the duck with fresh cherries and thyme sprigs for a visually appealing presentation.