Description
This crispy skin roast duck comes out great every time. The meat is moist and succulent and the skin is crackling crispy while the rosemary cherry sauce provides the perfect accompaniment.
Ingredients
Units
Scale
- One Duck
- 2 Tbls Minced Garlic
- 2 Sprigs Rosemary
- 2 Tbls Salt
- 2 Tbls Pepper
Cherry Sauce:
- 2 Tbls Duck Fat
- One Shallot, minced
- 1 Tbls Chopped Garlic
- 2 cups Cherries
- 1 tsp Finely Chopped Rosemary
- 1/2 cup Chicken Stock
- 1 Tbls Maple Syrup
Instructions
- Rinse and pat dry the duck inside and out. With a sharp knife make shallow slits in the skin all over the duck, being careful to just cut through the skin and not into the meat.
- Mix the salt and pepper in a bowl and sprinkle all over the duck on both sides and rub some inside the cavity.
- Rub the garlic inside the cavity and add the sprigs of rosemary.
- Put the duck breast side up in a roasting pan on a rack. Place in a 300 degree oven for one hour.
- Remove the duck, pierce the skin again, turn the duck over and pierce the other side. Return to the oven for one more hour. Repeat twice more for a total of four hours.
- While the duck is cooking, make the sauce. Heat some duck fat (or other oil) in a saucepan over medium heat. When the oil is hot add the minced shallot and cook for 5 minutes until the shallot is translucent. Add the garlic and cook for 2 more minutes.
- Add the cherries, rosemary, chicken broth and maple syrup. Cook for 30 minutes. keep warm.
- Turn the oven up to 350. Put the duck breast side up, sprinkle with salt and finish in the oven for 20 more minutes.
- Remove the duck to a plate or cutting board and tent with foil. Let rest for 10 minutes.
- Cut the breast in thin slices across the grain, cut the legs and thighs off the duck, and serve with cherry sauce.
Notes
Leftover duck meat is great on a salad or even in tacos. If you have leftover cherry sauce you can freeze it and use on pork, chicken or game hen.
