Taste of Home
Duck with Cherry Sauce
TOTAL TIME: Prep: 15 min. Bake: 2 hours + standing
YIELD: 4-5 servings.
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.
Ingredients
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1 domestic duckling (4 to 5 pounds)
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1 jar (12 ounces) cherry preserves
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1 to 2 tablespoons red wine vinegar
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Bing cherries, star fruit and kale, optional
Directions
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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.
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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.
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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