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Roasted Duck with Cherry Sauce
I love duck! And one of things about duck (I supopse this is true of all meats) is it goes really well with a sweet, fruity sauce. This recipe is no exception. I think the port makes a big difference in the flavor of the recipe. I prefer the Tawny Port of Prager Vineyards in Napa California. I fyou can't get to Napa for this recipe then look for a port that is not overly sweet and has some oakey flavors.
Ingredients
Conversions to European measurements can be found here!
- 1 whole duck cut in half
- 2 medium yellow onions diced
- 4 garlic cloves diced
- 2 tablespoons olive oil
- 3 cups bing cherries stemmed and pitted
- 1 cup dry port
Procedure
As soon as you get the duck home, dry it off with a paper towel and rub the entire duck with a fair the salt. Set the duck in a cassarole dish or plate cover with plastic and set in the fridge for a coupe of hours.
Preheat the oven to 350
Mix the cherries and port in a small bowl and set them aside.
In a large cast iron frying pan, or another oven safe frying pan, heat the olive oil over a medium high flame, and add the duck halves skin side down. Dry off the duck for about 5 minutes. Pour off the excess fat into a container (reserve the fat for another recipe).
Remove the duck from the frying pan and add the onions and garlic. Lay the duck halves on top of the onions and place the entire pan into the hot oven. Roast the duck for 45 minutes, then flip the duck and pour the cherries and port over the duck. Return the duck to the oven and let it cook for an additional 45 minutes. If the cherries get overly dry during the remaining cooking time cover the pan with tin foil and allow it to continue cooking. You can also add additional port as needed.
Remove the duck to a serving platter skin side up. Reduce the cherry and port mixture if needed and pour it over the top of the duck and serve.