Duck with Cherry and Red Wine Sauce

Duck with cherry and red wine sauce

Duck with cherry and red wine sauce

As part of a dinner with friends I made duck 2 ways. The first was with a cherry and red wine sauce. The tart cherries – I used frozen- paired very well with the duck. I could see using this sauce on pork, lamb or even chicken. I had a duck in the freezer from Plum Creek Farm, a local farm. The cherries were from King Orchards in Central Lake, Michigan. They are neighbors of my sister. I recently got some frozen cherries from them and wanted to use them with the duck. I started by making the sauce.

Cherry and Red Wine Sauce

2 T. oil

1/2 c. minced shallots

2 c. frozen cherries, thawed

1/2 c. red wine- I used Merlot

1 cinnamon stick

salt and pepper to taste

3 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 until duck is done. That will take about an hour- depending on the size of the duck. At this point I had to come up with a plan B. The oven I was using stopped working. 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.  If the oven hadn’t stopped working I would have finished off the duck under the broiler.


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