Roast Duckling with Cherry Sauce

Roast Duckling with Cherry Sauce Recipe | USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 4-6

Introduction

Roast Duckling with Cherry Sauce is a delicious and elegant dish that is perfect for a special occasion or holiday meal. The combination of tender duckling with a sweet and tangy cherry sauce is sure to impress your guests.

History

Roast Duckling with Cherry Sauce is a classic dish that has been enjoyed for centuries. Duck has long been a popular choice for special occasions in many cultures, and the addition of a cherry sauce adds a unique and flavorful twist to this traditional dish.

Ingredients

1 duckling, 4 to 5 lb, thawed
salt
0.67 cup duck or chicken broth
1 x 17 oz (482 g) can pitted dark sweet cherries, drained (reserve syrup)
3 tbsp kirsch
2 tbsp red currant jelly
1 tbsp butter or margarine
0.5 tsp salt
0.5 tsp grated orange peel
1 tbsp cornstarch
2 tbsp water
0.5 cup pineapple tidbits
3 cup hot cooked rice
0.25 cup slivered almonds, toasted

How to prepare

Prick the skin of the duckling with a fork and sprinkle it with salt and pepper. Place the duck breast side up on a rack in a roasting pan. Roast it at 350°F (177°C) for 2 hours or until it becomes tender.
Meanwhile, in a small saucepan, combine the broth, 0.33 cup of syrup, kirsch, jelly, butter, salt, orange peel, and cornstarch dissolved in water. Cook the mixture while stirring until it becomes clear and thickened. Then, add cherries and pineapple and heat it through.
Combine the rice and almonds.
Serve the duck and sauce over beds of fluffy rice mixture.

Variations

For a twist on this classic recipe, try using a different fruit in the sauce, such as cranberries or raspberries.
You can also experiment with different herbs and spices to customize the flavor of the dish to your liking.

Cooking Tips & Tricks

Pricking the skin of the duckling before roasting helps to render the fat and create a crispy skin.

- Basting the duckling with its own juices during roasting will help to keep it moist and flavorful.

- Be sure to let the duckling rest for a few minutes before carving to allow the juices to redistribute and ensure a tender and juicy meat.

Serving Suggestions

Serve the Roast Duckling with Cherry Sauce with a side of roasted vegetables or a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Roasting the duckling at a low temperature for a longer period of time helps to render the fat and create a crispy skin while keeping the meat tender and juicy.

Ingredient Substitutions

If you don't have kirsch, you can substitute with brandy or rum.

- If you don't have red currant jelly, you can use raspberry or blackberry jam as a substitute.

Make Ahead Tips

You can prepare the cherry sauce ahead of time and reheat it when ready to serve.

- The duckling can also be roasted in advance and reheated in the oven before serving.

Presentation Ideas

Serve the Roast Duckling with Cherry Sauce on a platter garnished with fresh herbs and cherry tomatoes for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a full-bodied red wine, such as Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the duckling and sauce in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

45g per serving

Fats

18g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Iron, and Calcium.

Alergens

This recipe contains nuts (almonds) and may not be suitable for those with nut allergies.

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Roast Duckling with Cherry Sauce is a delicious and impressive dish that is perfect for a special occasion. With a crispy skin, tender meat, and a sweet and tangy cherry sauce, this recipe is sure to become a new favorite at your dinner table.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a chilly autumn day, and I was rummaging through my old recipe box, looking for something new to try. As I sifted through the yellowed index cards and faded clippings, my eyes landed on a worn piece of paper tucked in the back.

Curious, I pulled it out and read the faded handwriting. The title at the top read "Roast Duckling with Cherry Sauce." My mouth watered at the thought of tender duck meat smothered in a sweet and tangy cherry sauce. I knew I had to give it a try.

I sat down at my kitchen table and read through the recipe, taking note of the ingredients and instructions. It seemed fairly straightforward, but there was one ingredient that caught my eye - cherry brandy. I had never used cherry brandy in cooking before, but I knew it would add a rich depth of flavor to the dish.

Excited to try something new, I set out to gather all the ingredients I needed for the recipe. I made a trip to the local market, picking out the plumpest duckling and the ripest cherries I could find. I also made sure to pick up a bottle of cherry brandy, eager to see how it would elevate the dish.

Back in my kitchen, I got to work preparing the duckling. I seasoned it generously with salt and pepper, then placed it in the oven to roast until golden and crispy. As the duck cooked, I turned my attention to the cherry sauce.

I pitted and halved the cherries, then simmered them in a saucepan with sugar, lemon juice, and a splash of cherry brandy. The cherries released their sweet juices, mingling with the tartness of the lemon and the warmth of the brandy. The aroma that filled my kitchen was intoxicating.

When the duckling was done roasting, I removed it from the oven and let it rest for a few minutes. Then, I carved it into tender slices and arranged them on a platter. I spooned the cherry sauce over the top, letting it cascade down the sides in a glossy red cascade.

I couldn't wait to taste my creation. I took a bite of the duckling, savoring the tender meat and crispy skin. The cherry sauce added a burst of flavor, the sweetness of the fruit perfectly complementing the rich duck. It was a match made in culinary heaven.

As I sat at the table, enjoying my meal, I couldn't help but think about the journey that had led me to this moment. I had learned so many recipes over the years, from friends and family, from cookbooks and cooking shows. But this recipe felt different. It felt like a discovery, like I had uncovered a hidden gem that had been waiting for me all along.

I made a mental note to add this recipe to my collection, to share it with my loved ones and pass it down to future generations. I knew that this recipe for Roast Duckling with Cherry Sauce would always hold a special place in my heart, a reminder of the joy and satisfaction that comes from creating something delicious with your own two hands. And as I finished my meal, my heart full and my stomach satisfied, I knew that I had found a new favorite recipe that would bring me joy for years to come.