Sour Cherry Glazed Peking Duck: A Gourmet Delight 🍒🦆

Duck with Sour Cherry Glaze Recipe

Description:

Indulge in the exquisite flavors of this Duck with Sour Cherry Glaze recipe, a delightful creation perfect for special occasions or any day you crave gourmet elegance. Succulent Peking duck, seasoned to perfection, is adorned with a luscious sour cherry glaze that adds a tantalizing sweet and tangy twist to every bite. Elevate your culinary repertoire with this masterpiece from lovewithrecipes.com.

• Cuisine: Duck
• Keywords: Poultry, Meat, Christmas, < 4 Hours
• Total Time: 3 hours 50 minutes
• Servings: 4
• Calories: 1404.2 per serving

Ingredients:

• 1 Peking duck
• Coarse salt
• Freshly ground pepper
• 1 cup red wine vinegar
• 1 cup sugar
• 1 cup red Zinfandel wine
• 2 tablespoons dry mustard

Zinfandel Sour Cherry Glaze Ingredients:

• 1 cup dried sour cherries
• Reserved vinegar from cherries
• Salt to taste

Instructions:

1. Preheat the oven: Begin by preheating your oven to 225°F (107°C).

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2. Prepare the duck: Score the fat on the duck breast with a straight-edge razor or X-acto knife, creating crosswise slashes every 1/2-inch, ensuring not to puncture the flesh.

3. Truss the duck: Using kitchen twine, truss the duck, leaving enough twine to form a handle for easy maneuvering.

4. Blanch the duck: Lower the duck into a large pot of boiling water for 10 seconds, then remove and drain any excess water from the cavity.

5. Season and roast: Place the duck, breast-side up, on a wire rack in a roasting pan. Add water to the pan, filling it about 1 inch high to prevent smoking. Season the duck generously with salt and pepper. Roast in the preheated oven until golden brown and most of the fat has rendered, approximately 2 1/2 to 3 hours.

6. Crisp the skin: Increase the oven temperature to 500°F (260°C) and continue roasting the duck until the skin is well-browned and crisp, about 10 minutes.

7. Apply the glaze: Once cooked, remove the duck from the oven and brush it with half of the prepared sour cherry glaze, reserving the remaining half for serving.

Zinfandel Sour Cherry Glaze Instructions:

1. Rehydrate the cherries: In a small saucepan, combine the dried cherries and red wine vinegar. Heat over medium heat until steam rises, then remove from heat and set aside until cherries have rehydrated.

2. Caramelize sugar: In a large skillet over medium heat, cook the sugar until it dissolves and turns into a light caramel color, about 10 minutes.

3. Prepare the glaze: Drain the rehydrated cherries, reserving the vinegar. Roughly chop the cherries and set aside. Remove the caramel from heat and carefully add the reserved vinegar, stirring until the caramel melts. Pour in the red Zinfandel wine and simmer until the mixture reduces by about 2/3 and reaches a thin syrup consistency. Stir in the chopped cherries, mustard, and salt.

4. Storage: The glaze can be made ahead of time and stored in a covered container in the refrigerator for up to 2 days. Reheat gently before serving as it will thicken upon standing.

Serving:

Indulge in the culinary delight of Duck with Sour Cherry Glaze, serving it alongside your favorite sides for a meal that’s sure to impress. Slice the duck, drizzle with the remaining glaze, and enjoy the burst of flavors with each savory bite. Bon appétit! 🍽️🦆