Total Time
3hrs 50mins
Prep 50 mins
Cook 3 hrs

Ingredients Nutrition

Directions

  1. Preheat the oven to 225 degrees F.
  2. Place oven rack in the bottom third of the oven.
  3. Bring a large stockpot of water to a boil.
  4. Using a straight-edge razor or an X-acto knife, score the fat on the breast making crosswise slashes every 1/2-inch, being sure not to puncture the flesh.
  5. Using kitchen twine, truss the duck, leaving enough twine to form a handle.
  6. Lower the duck into the boiling water for 10 seconds.
  7. Remove and drain any water that has accumulated in the cavity of the duck.
  8. Set the duck on a wire rack, breast-side up, in a large roasting pan.
  9. Add enough water to come 1 inch up the side of the roasting pan.
  10. This will prevent the fat from smoking as it drips into the roasting pan.
  11. Season the duck with salt and pepper.
  12. Roast until the duck is golden brown and most of the fat has rendered, 2 1/2 to 3 hours.
  13. Increase the oven temperature to 500 degrees F.
  14. Continue to roast duck until the skin is well-browned and crisp, about 10 minutes.
  15. Remove cooked duck from oven and brush with half of the sour cherry glaze.
  16. Reserve the remaining half for passing at the table.
  17. Zinfandel Sour Cherry Glaze: Make ahead In a small saucepan, combine the cherries and vinegar.
  18. Cook over medium heat until steam rises from the saucepan.
  19. Remove from heat and set aside until the cherries have re-hydrated.
  20. Place the sugar in a large skillet over medium heat and cook, stirring, until the sugar dissolves and becomes a light caramel color, about 10 minutes.
  21. Drain the cherries, reserving the vinegar, and roughly chop; set aside.
  22. Remove caramel from heat.
  23. Carefully add the vinegar as it may spatter.
  24. Stir until the caramel melts.
  25. Add the wine and simmer over medium-low heat until the mixture has reduced by about 2/3 and is the consistency of a thin syrup.
  26. Stir in the reserved cherries.
  27. Whisk in the mustard and salt.
  28. The glaze may be prepared in advance and stored in a covered container in the refrigerator for up to 2 days.
  29. The sauce will thicken upon standing; heat gently before serving.
  30. Yield: about 2 cups of syrup.

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