Roast duck with cherry sauce recipe

Roast Duck with Cherry Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering recipe for Roast Duck with Cherry Sauce. This delectable dish combines succulent roast duck with a luscious cherry sauce, creating a perfect balance of flavors. The tender and juicy duck pairs beautifully with the sweet and tangy cherry sauce, resulting in a truly unforgettable dining experience. With its rich and indulgent taste, this recipe is sure to impress both family and guests alike. Prepare to indulge in a culinary masterpiece that will leave your taste buds craving for more.

Keywords: Roast duck, Cherry sauce, Succulent, Indulgent, Culinary masterpiece

Roast duck with cherry sauce recipe details

Roast duck with cherry sauce recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

2 ½ kg	duck, washed, pat dry, legs tied together
	For the cherry sauce:
	juice and zest of 1 orange
1 tsp	ginger, ground
1 tbsp	soy sauce
1 tbsp	lemon juice
60 ml	port
410 g	cherries, pitted, can juices reserved
1 tbsp	cornflour

Instructions

Preheat oven to 230°C.

Place duck on a wire rack over a roasting tray. Prick the skin and cook in the middle shelf of the oven for 70 minutes.

During cooking remove excess fat from the roasting pan and store fat in a container in the fridge. It can be used at a later stage to roast potatoes.

Remove the duck from the oven and set aside for 10 minutes to rest before carving.

Sauce:
Place the orange juice and zest, ginger, soy sauce, lemon juice, port and cherries plus 2 tablespoon of the reserved juice in a saucepan over medium heat. Bring to the boil, reduce heat and cook for 5 minutes.

Combine the reserved cherry juice with the cornflour and stir into the sauce. Cook for a further minute until the sauce thickens.

Pur sauce over sliced duck and serve.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a