Roasted Duck With Cherries

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (3 -4 lb) duck
  • salt and pepper
  • 12
    lb cherries, pitted
  • 3
    tablespoons madeira wine
  • 14
    cup chicken stock, prefereably homemade
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DIRECTIONS

  • Remove any fat from the cavity of the duck and pierce the skin of the legs and breast with the tip of a knife or the tines of fork (helps to render out the fat).
  • Season the duck well with salt and pepper inside and out and let the duck sit at room temperature for 30 minutes before roasting.
  • Preheat oven to 400°F.
  • Roast the duck on a rack in a roasting pan for 45 minutes, turning it from side to side every ten or so minutes and finishing with it breast side up.
  • Pour off as much fat as possible (reserve it for other uses--like the best french fries there are).
  • Add the cherries, the wine and the stock and roast for another 15 minutes--the duck should still be pink next to the bone.
  • Allow the duck to rest 15 minutes before carving.
  • To carve, remove the legs, slice the breast and reserve all the juices.
  • Skim the juices again, taste for seasoning and serve the duck garnished with the cherries and the de-fatted pan juices.
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