Roast Long Island Duck With Cabernet-Cherry Sauce

READY IN: 25hrs




  • 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.