My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.
Duck with Cherry Sauce
Duck with Cherry Sauce
Prep Time
15 min
Cook Time
2 hours
Yield
4-5 servings
Ingredients
- 1 domestic duckling (4 to 5 pounds)
- 1 jar (12 ounces) cherry preserves
- 1 to 2 tablespoons red wine vinegar
- Bing cherries, star fruit and kale, optional
Directions
- Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving.
- Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.
Nutrition Facts
6 ounce-weight: 664 calories, 41g fat (14g saturated fat), 123mg cholesterol, 86mg sodium, 44g carbohydrate (41g sugars, 0 fiber), 28g protein.
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