Description
Roast Duck with Cherry-Port Reduction is a show-stopping dish that transforms simple ingredients into a luxurious culinary experience. Featuring a perfectly roasted duck, adorned with crispy skin and juicy meat, this dish is paired with a rich cherry-port sauce that balances sweetness and tartness. Ideal for special occasions or family gatherings, this recipe guarantees to impress your guests and leave them craving more.
Ingredients
Scale
- 1 whole duck (approximately 5–6 lbs)
- 1 cup pitted cherries (fresh or frozen)
- 1 cup ruby port wine
- 3 tbsp honey
- 2 tsp fresh thyme
- 1 cup chicken stock (low sodium preferred)
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Rinse the duck under cold water and pat dry.
- Season the duck generously with salt and pepper inside and out.
- Score the skin in a crisscross pattern without cutting into the meat.
- Place the duck breast-side up on a rack in a roasting pan and roast for about 1 hour 30 minutes until juices run clear and skin is golden.
- Meanwhile, combine cherries, port wine, honey, chicken stock, balsamic vinegar, thyme, salt, and pepper in a saucepan over medium heat; simmer until reduced by half.
- Let the duck rest for 15 minutes before carving; drizzle with cherry-port reduction before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 slice of duck (150g)
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg