Recipe by mollypaul
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.
- 1 (5 lb) duck (Long Island duck preferred)
- kosher salt or sea salt
- 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
Directions See How It's Made
- Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
- Place the duck in a roasting pan.
- Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
- Drain completely.
- Place the duck on a rack in a roasting pan.
- Generously sprinkle all sides of the duck with salt.
- Refrigerate, uncovered, for 24 hours.
- Move oven rack to lower third of the oven and preheat to 450°F.
- Rinse the duck well with cold water to remove the salt.
- With 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).
- Bring 2 quarts of water to a boil and pour over the duck, covering completely.
- Drain completely.
- Wipe out your roasting pan and spray with cooking spray.
- Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
- Reduce 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.
- Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
- While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
- Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
- Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
- Add the orange juice and jam or jelly, and cook until the mixture bubbles.
- Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
- Add the orange zest and return sauce to a simmer over low heat.
- Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
- Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.