This technique for preparing your holiday duck eliminates much of the fat just under the skin. If you prefer your duck more rich and fatty, eliminate the 24-hour air drying. The sauce is also suitable for roast pork, venison, or goose. Courtesy of Earthbound Farms Organic.
My Private Note
Units: US | Metric
- 1 cup red wine (Cabernet Sauvignon)
- 1/2 cup beef stock
- 1/2 cup dried tart cherry
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- 6 green cardamom pods (lightly crushed)
- 1 cinnamon stick, about 3 inches long (broken)
- 6 whole cloves
- 20 whole black peppercorns
- 1/4 cup orange juice (fresh is best)
- 1 tablespoon cherry jam or 1 tablespoon currant jelly
- 1 orange, grated zest of
- 2 tablespoons port wine (optional)
- 1 tablespoon cornstarch or 1 tablespoon arrowroot
- 1Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
- 2Place the duck in a roasting pan.
- 3Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
- 4Drain completely.
- 5Place the duck on a rack in a roasting pan.
- 6Generously sprinkle all sides of the duck with salt.
- 7Refrigerate, uncovered, for 24 hours.
- 8Move oven rack to lower third of the oven and preheat to 450°F.
- 9Rinse the duck well with cold water to remove the salt.
- 10With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).
- 11Bring 2 quarts of water to a boil and pour over the duck, covering completely.
- 12Drain completely.
- 13Wipe out your roasting pan and spray with cooking spray.
- 14Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
- 15Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.
- 16Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
- 17While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
- 18Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
- 19Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
- 20Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
- 21Add the orange juice and jam or jelly, and cook until the mixture bubbles.
- 22Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
- 23Add the orange zest and return sauce to a simmer over low heat.
- 24Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
- 25Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.
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Nutritional Facts for Roast Long Island Duck With Cabernet-Cherry Sauce
Serving Size: 1 (1536 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 4873.3
- Calories from Fat 4033
- Total Fat 448.1 g
- Saturated Fat 150.5 g
- Cholesterol 862.6 mg
- Sodium 966.6 mg
- Total Carbohydrate 45.8 g
- Dietary Fiber 4.5 g
- Sugars 30.3 g
- Protein 132.8 g
The following items or measurements are not included:
green cardamom pods
whole black peppercorns