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Duck with Cherry Sauce

 Duck with Cherry Sauce
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.
4-5 ServingsPrep: 15 min. Bake: 2 hours + standing


  • 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


  • 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. Yield:
  • 4-5 servings.
Nutritional Facts: 6 ounces cooked duck equals 664 calories, 41 g fat (14 g saturated fat), 123 mg cholesterol, 86 mg sodium, 44 g carbohydrate, 0 fiber, 28 g protein.