Entree: United States – New York / Mid-Atlantic United States – Long Island Duck

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Total 3 hrs 10 min

Ingredients

- 2 whole Long Island ducks, about 4 lb (1.8 kg) each; approx. 8 lb (3.6 kg) total
- 2 tsp (10 g) kosher salt, plus more for potatoes and greens
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh thyme leaves, chopped, plus 4–6 whole thyme sprigs for roasting
- 1 medium orange, halved (for cavity)
- 4 cloves garlic, smashed (for cavity)
- 2 medium shallots, minced, about 1/2 cup (80 g)
- 2 cups (300 g) fresh or frozen pitted cherries (substitute: peaches or cranberries when cherries are not in season)
- 1/2 cup (120 ml) dry red wine (Long Island Merlot or other local red)
- 1 cup (240 ml) low-sodium chicken or duck stock
- 1/4 cup (60 ml) pure maple syrup
- 2 tbsp (30 ml) red wine vinegar or aged balsamic vinegar
- 2 tbsp (30 g) unsalted butter, cold (for finishing sauce)
- 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) water (optional, for thickening)
- 3 lb (1.4 kg) fingerling potatoes, halved
- 3 tbsp (45 ml) rendered duck fat (reserved from roasting) or olive oil
- 2 tbsp (30 ml) olive oil (if not using duck fat)
- 1 tbsp (15 g) fresh rosemary, chopped (for potatoes)
- 1 lb (450 g) kale or Swiss chard, stems removed, leaves roughly chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving

Instructions

Short Description:
Roasted Long Island duck served with a fruit-forward cherry-maple red wine sauce, roasted fingerling potatoes, and sautéed greens—a complete main course that highlights the region's rich duck and local fruit/wine flavors.

Regional Notes:
This Long Island variation is roasted whole and paired with a fruit-based sauce (local cherries or seasonal fruit) and a splash of regional wine, reflecting Long Island's vineyards and fruit farms. Unlike more generic duck preparations, it emphasizes rendered duck fat for roasting potatoes and finishing greens—an approach common to Mid-Atlantic rustic roast dinners.

1. Preheat the oven to 425°F (220°C). Pat the ducks dry inside and out with paper towels. Score the skin in a crosshatch pattern, taking care not to cut into the meat. Season cavities and skin lightly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Stuff each cavity with a halved orange, 2 smashed garlic cloves, and 2–3 thyme sprigs.
2. Rub the outside of each duck with the remaining 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, and 1 tbsp (15 ml) chopped thyme. Let the ducks sit at room temperature for 30 minutes or refrigerate uncovered for 6–12 hours to dry the skin (overnight refrigeration yields crisper skin).
3. Place the ducks breast-side up on a roasting rack set in a large roasting pan. Roast at 425°F (220°C) for 20–25 minutes to begin rendering fat and crisp the skin. Then reduce oven temperature to 350°F (175°C) and continue roasting for 60–80 minutes more, or until the thickest part of the thigh reaches 165°F (74°C) and juices run clear. Every 20–25 minutes, tilt the pan and spoon off excess rendered fat into a heatproof bowl; reserve at least 3 tbsp (45 ml) for the potatoes and greens.
4. When ducks are done, transfer to a cutting board and tent loosely with foil; rest 15–20 minutes. While ducks rest, increase oven to 400°F (200°C) for potatoes.
5. Toss halved fingerling potatoes with 2–3 tbsp (30–45 ml) reserved duck fat (or olive oil), 1 tbsp (15 g) chopped rosemary, and a pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet and roast at 400°F (200°C) for 25–30 minutes, turning once, until golden and crisp.
6. Meanwhile, make the cherry-maple red wine sauce: In a medium skillet over medium heat, melt 1 tbsp (15 g) butter or use 1 tbsp (15 ml) reserved duck fat. Add minced shallots and cook 2–3 minutes until translucent. Add cherries and cook 3–4 minutes until they begin to release juices.
7. Pour in 1/2 cup (120 ml) red wine and 1 cup (240 ml) stock, scraping browned bits from the pan. Stir in 1/4 cup (60 ml) maple syrup and 2 tbsp (30 ml) red wine vinegar. Bring to a brisk simmer and reduce until slightly thickened, about 8–10 minutes. If needed, whisk in cornstarch slurry 1 tsp (5 ml) at a time to reach desired glaze consistency. Turn off heat and swirl in 2 tbsp (30 g) cold butter to finish; season with salt and pepper to taste.
8. Sauté the greens: In a large skillet over medium-high heat, warm 1–2 tbsp (15–30 ml) reserved duck fat or olive oil. Add minced garlic and cook 30 seconds until fragrant. Add chopped kale or Swiss chard and a pinch of salt, stirring until wilted and tender, 4–6 minutes. Finish with a squeeze of lemon and adjust salt and pepper.
9. Carve the rested ducks into portions (breast, legs/thighs, wings). Arrange on warmed plates with a portion of roasted fingerling potatoes and a heap of sautéed greens.
10. Spoon the cherry-maple red wine sauce over the duck portions and serve with lemon wedges on the side. Enjoy with a glass of local Long Island red wine if desired.