Entree: Canada – Ontario – Roast Duck with Cherry Sauce (Oven-roasted whole duck served with a sweet-tart cherry sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Additional 15 min

Total 2 hrs 5 min

Ingredients

- 1 whole duck, about 5 lb (2.3 kg) ready-to-cook
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme
- 1 medium orange, zested and halved (about 4 oz / 115 g)
- 1 medium onion, quartered (about 6 oz / 170 g)
- 2 cloves garlic, smashed (about 6 g)
- 12 oz (340 g) fresh or frozen tart cherries, pitted
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) chicken or duck stock
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water
- 2 tbsp (28 g) unsalted butter, cold, cut into pieces
- 2 sprigs rosemary (about 2 g)
- 1 bay leaf

Instructions

1. Preheat oven to 425°F (220°C). Pat the duck dry inside and out with paper towels. Prick the skin all over (avoid piercing the meat) to help fat render. Season cavity with 1/2 tsp kosher salt and add orange halves, onion quarters, garlic, rosemary sprigs, and bay leaf.
2. Tuck wings under and truss legs loosely. Rub the outside of the duck with remaining salt, pepper, and dried thyme. Place breast-side up on a roasting rack in a roasting pan.
3. Roast at 425°F (220°C) for 20 minutes to begin browning. Reduce oven temperature to 350°F (175°C) and continue roasting for 60–75 minutes, or about 18–20 minutes per pound total, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
4. Every 20–25 minutes during the lower-temperature roast, carefully drain excess fat from the pan and baste the duck with pan juices. Reserve 2–3 tbsp (30–45 ml) duck fat for cooking or other use.
5. When done, remove the duck to a cutting board and tent loosely with foil. Let rest 15 minutes before carving while you make the cherry sauce.
6. For the sauce, place cherries, red wine, stock, sugar, and red wine vinegar in a medium saucepan over medium heat. Simmer until cherries soften and liquid reduces, about 10–12 minutes.
7. Stir the cornstarch slurry, then whisk into the simmering cherries. Cook 1–2 minutes until the sauce thickens. Remove from heat and swirl in cold butter pieces until glossy. Taste and adjust salt and vinegar as needed; strain if a smoother sauce is desired.
8. Carve the duck and serve with warm cherry sauce spooned over slices. Leftover pan juices can be reduced and added to the sauce for extra depth.