Duck with Sour Cherry Glaze

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Ready In:
3hrs 50mins




  • 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.

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