Duck with Cherry Sauce Recipe
Duck with Cherry Sauce Recipe photo by Taste of Home
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Duck with Cherry Sauce Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 2 hours + standing
MAKES:4-5 servings
TOTAL TIME: Prep: 15 min. Bake: 2 hours + standing
MAKES: 4-5 servings


  • 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

Nutritional Facts

6 ounce-weight: 664 calories, 41g fat (14g saturated fat), 123mg cholesterol, 86mg sodium, 44g carbohydrate (41g sugars, 0g fiber), 28g protein


  1. 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.
  2. 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. Yield: 4-5 servings.
Originally published as Duck with Cherry Sauce in Taste of Home December/January 2001, p35

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Reviewed Jul. 15, 2010

"The duck came out OK, but the cherry sauce was great and would work on ham or chicken too."

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