Romantic Roasted Duck Cherry Sauce (Printable version)
Tender roasted duck with a luscious cherry sauce, creating a luxurious centerpiece for any special romantic dinner.
# What You'll Need:
→ Duck
01 - 1 whole duck (approximately 4.4 pounds), cleaned and patted dry
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 orange, quartered
05 - 4 sprigs fresh thyme
→ Cherry Sauce
06 - 1 cup fresh or frozen pitted cherries
07 - ⅓ cup dry red wine
08 - ¼ cup chicken stock
09 - 2 tablespoons balsamic vinegar
10 - 1 tablespoon honey
11 - 1 small shallot, finely chopped
12 - 1 teaspoon cornstarch (mixed with 1 tablespoon cold water)
13 - 1 tablespoon unsalted butter
14 - Pinch of salt
15 - Pinch of black pepper
# How to Prepare:
01 - Preheat your oven to 350°F.
02 - Generously season the duck, both inside and out, with salt and freshly ground black pepper. Carefully stuff the duck's cavity with the orange quarters and fresh thyme sprigs.
03 - Position the prepared duck, breast side up, on a roasting rack set within a roasting pan. Roast for 1 hour and 30 minutes, periodically basting with the accumulated pan juices.
04 - Elevate the oven temperature to 425°F. Continue roasting for an additional 10 minutes to achieve a beautifully crisp skin. Remove from the oven, loosely tent with aluminum foil, and allow to rest for 15 minutes before proceeding with carving.
05 - While the duck roasts, begin preparing the cherry sauce. In a small saucepan over medium heat, melt the butter, then sauté the finely chopped shallot until translucent and tender, approximately 2 minutes.
06 - Incorporate the cherries, red wine, chicken stock, balsamic vinegar, and honey into the saucepan. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the cherries soften and the liquid perceptibly reduces.
07 - Stir in the cornstarch slurry and continue to cook for another 2–3 minutes, until the sauce visibly thickens to the desired consistency. Season with salt and black pepper to taste.
08 - Carve the roasted duck and present it immediately, accompanied by the warm cherry sauce.
# Expert advice:
01 -
- You'll absolutely impress anyone lucky enough to share this meal with you.
- It feels incredibly fancy, but honestly, the steps are quite straightforward.
02 -
- Never skip patting the duck dry; it's the absolute best way to ensure crispy skin, a lesson I learned after a few less-than-stellar attempts.
- Always allow the duck to rest after roasting; it redistributes the juices, guaranteeing tender, succulent meat.
03 -
- If you have time, score the duck skin into a diamond pattern before seasoning; this helps render even more fat and creates a stunning presentation.
- Deglaze the roasting pan with a splash of red wine or stock after removing the duck to capture all those flavorful bits, then add it to your cherry sauce for extra depth.