Prep 50 mins
Cook 3 hrs
- 1 (5 lb) peking duck
- coarse salt
- fresh ground pepper
Zinfandel Sour Cherry Glaze
- 1 cup dried sour cherries
- 1 cup red wine vinegar
- 1 cup sugar
- 2 bottles red Zinfandel wine
- 1 (1 5/8 ounce) package dry mustard (recommended S&B OR COLEMANS dry mustard mixed with enough water to form a paste)
- Preheat the oven to 225 degrees F.
- Place oven rack in the bottom third of the oven.
- Bring a large stockpot of water to a boil.
- 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.
- Using kitchen twine, truss the duck, leaving enough twine to form a handle.
- Lower the duck into the boiling water for 10 seconds.
- Remove and drain any water that has accumulated in the cavity of the duck.
- Set the duck on a wire rack, breast-side up, in a large roasting pan.
- Add enough water to come 1 inch up the side of the roasting pan.
- This will prevent the fat from smoking as it drips into the roasting pan.
- Season the duck with salt and pepper.
- Roast until the duck is golden brown and most of the fat has rendered, 2 1/2 to 3 hours.
- Increase the oven temperature to 500 degrees F.
- Continue to roast duck until the skin is well-browned and crisp, about 10 minutes.
- Remove cooked duck from oven and brush with half of the sour cherry glaze.
- Reserve the remaining half for passing at the table.
- Zinfandel Sour Cherry Glaze: Make ahead In a small saucepan, combine the cherries and vinegar.
- Cook over medium heat until steam rises from the saucepan.
- Remove from heat and set aside until the cherries have re-hydrated.
- 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.
- Drain the cherries, reserving the vinegar, and roughly chop; set aside.
- Remove caramel from heat.
- Carefully add the vinegar as it may spatter.
- Stir until the caramel melts.
- 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.
- Stir in the reserved cherries.
- Whisk in the mustard and salt.
- The glaze may be prepared in advance and stored in a covered container in the refrigerator for up to 2 days.
- The sauce will thicken upon standing; heat gently before serving.
- Yield: about 2 cups of syrup.