Honey-Lacquered Duck with Sour Cherry Sauce
Cook Time: 2 hours
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Recipe Category: Whole Duck
Servings: 4
Calories: 2388.5 per serving
Rating: 5/5 stars (5 reviews)
This stunning honey-lacquered duck, with its rich mahogany color and perfectly crispy skin, is a true showstopper. The savory-sweet duck meat is beautifully complemented by a tart and flavorful sour cherry sauce, making it a dish worthy of special occasions. It pairs wonderfully with steamed or roasted broccoli for a full and satisfying meal. Developed for the RSC 2004 Contest, this recipe is a must-try for those who love rich, flavorful poultry dishes.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Sage Leaves | 10-12 leaves |
| Water | 1 cup |
| Honey | 3 tablespoons |
| Soy Sauce | 3 tablespoons |
| Sour Cherries | 3 cups |
| Ground Cinnamon | 1 ยฝ teaspoons |
| Whole Duck | 1 (approximately 5-6 lbs) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 2388.5 kcal |
| Fat | 223.4 g |
| Saturated Fat | 75.1 g |
| Cholesterol | 431.3 mg |
| Sodium | 1118.5 mg |
| Carbohydrates | 22.9 g |
| Fiber | 1.1 g |
| Sugar | 19.9 g |
| Protein | 67.3 g |
Instructions:
-
Prepare Sage Infusion:
Begin by placing 10-12 fresh sage leaves into a small saucepan. Add 1 cup of water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat slightly and let it simmer for about 7 minutes. Remove the saucepan from the heat and allow the sage infusion to cool. After cooling, strain the leaves and discard them, leaving the infused water behind. -
Prepare the Duck:
Wash the duck thoroughly and pat it dry using paper towels. Season the duck generously with salt, ensuring it is well-seasoned inside and out. Place the seasoned duck on a plate and refrigerate for at least 1 hour (2 hours is even better for an air-dried, crispy skin). -
Make the Honey Glaze:
In a small saucepan, combine the sage infusion, honey, balsamic vinegar, and soy sauce. Bring the mixture to a boil over medium-high heat and allow it to simmer for 7-8 minutes, or until it thickens slightly and reduces to about 2/3 of a cup. Once the glaze has thickened, pour 1/3 cup plus 1 tablespoon of the glaze into a measuring cup and set aside. Keep the remaining glaze in the saucepan for later use. -
Preheat the Oven:
Preheat your oven to 415ยฐF (213ยฐC). While the oven is heating up, continue with the next steps. -
Roast the Duck:
Place the prepared duck, breast-side down, into a roasting pan. Roast the duck for 30 minutes. After 30 minutes, drain the rendered fat from the pan (be sure to save the duck fat for later useโitโs excellent for frying potatoes!). Turn the duck breast-side up and continue roasting for an additional 30 minutes. Drain the fat again and save it. -
Glaze the Duck:
After the duck has roasted for a total of 1 hour, brush the entire surface with the honey glaze that you set aside earlier. Continue roasting for 15 minutes, then turn the duck breast-side down and brush with more glaze. Repeat this process once more, turning the duck breast-side up and applying another layer of glaze after another 15 minutes. The duck should be roasted for a total of 2 hours, with four glaze applications (1st and 4th on the breast side, 2nd and 3rd on the back side). -
Finish the Cherry Sauce:
While the duck is resting after roasting, itโs time to prepare the cherry sauce. Pour the reserved duck fat into a small container (duck fat is perfect for making crispy potatoes!). Add any juices that have accumulated in the roasting pan to the remaining honey glaze in the saucepan. Stir in the sour cherries and their juices, followed by the cinnamon. Bring the mixture to a boil over medium-high heat and cook for 7-8 minutes until the sauce has thickened and become syrupy. If you prefer a thicker sauce, you can add ยฝ-ยพ teaspoon of cornstarch to the sauce and cook it for an additional minute or two. -
Carve and Serve:
Once the duck has rested for about 10 minutes, carve it by quartering the bird. Serve each portion with a generous amount of the sour cherry sauce. This dish is best enjoyed with a side of steamed or roasted vegetables, like broccoli, to complement the rich flavors of the duck.
Special Notes:
-
If you own a special double-lined roaster, this is ideal for draining the fat from the duck as it roasts. The inclined tray allows the fat to drip through a hole and collect in the pan below. If you do not have such a roaster, you can use a regular roasting pan, but be sure to drain the fat off more frequently to avoid the duck sitting in its own fat.
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Duck fat is a treasure for cooking other dishes. Donโt forget to save the rendered fat, as it can be used to fry potatoes or in other savory dishes for extra flavor.
This recipe produces a beautifully lacquered, perfectly roasted duck with a sweet yet tart cherry sauce that elevates the dish to new heights. The glaze and sauce work harmoniously to balance the richness of the duck, while the preparation ensures the meat remains tender and juicy throughout. Perfect for a special dinner or holiday feast, this honey-lacquered duck is sure to impress your guests!
