Duck with Cherry and Red Wine Sauce

Duck with Cherry and Red Wine sauce

As part of defrosting my freezer, I came upon a duck I had sort of forgotten. I was tempted to just put it back, save it for a special occasion. Than I realized, I didn’t need a special occasion for duck, I just had to want it. So I decided to cook it up.

Since cherries are in season, I used some of them to make a glaze for the duck. I also used red wine in the sauce.  I could see using this sauce on pork, lamb or even chicken. Since my cherries were sweet, I didn’t add much honey to the sauce to sweeten it. If using tart cherries, you can add a bit more honey.

I will start with the recipe for the sauce.

Cherry and Red Wine Sauce

2 T. oil

1/2 c. minced shallots

2 c. pitted cherries

1/2 c. red wine- I used Merlot

1 cinnamon stick

salt and pepper to taste

1 T. honey

In skillet, saute shallots in oil until they start to turn golden brown. Add cherries, with any liquid they are in, and the wine and cinnamon stick. Cook until most of the liquid evaporates. Add the honey, season with salt and pepper to taste. Cook a few more minutes. Remove from heat and discard cinnamon stick.

 

Reducing the sauce

Reducing the sauce

The Duck

1 duck

salt and pepper to taste

1 recipe cherry and red wine sauce

I cut off the extra fat and skin from the neck of the duck to save for rendering later. I also removed the wings and set aside for another use. I then cut the duck in half and placed it in a roasting pan on a rack. Season it with salt and pepper. Bake in a 425 degree oven for half an hour.  Turn down heat to 350 and cook 30 minutes- duck will be almost done, at this point.  To finish off the duck, I heated up a large skillet and put the duck in the skillet, skin side up. I poured the cherry sauce over the duck and cooked it with the lid on for 15 minutes. Then I took the lid off and turned the duck skin side down. On medium high heat I allowed the sauce to reduce. It also caramelized on the skin making a nice glaze.

New Release: