Name: Sour cherry roasted duck
Prep time: 10 min
Cook time: 80 min
Total time: 1 h 30 min
Ingredients: 1 whole duck (about 2 kg); ½ onion; 1 cup sour cherries - fresh or frozen; 2 Tbsp port; 1 cinnamon stick; 1 star anise; 4 cloves; ½ mandarin; 200 ml cherry juice; 200 ml red wine; Salt and pepper; For the glaze:; 2 cups sour cherry juice; 3 tbs sour cherry jam; ½ tsp cinnamon; ½ tsp mixed spice; 2 Tbsp honey

Sour cherry roasted duck

18 Dec 2022

by Dinna

Prep Time

10 minutes

Cook Time

80 minutes

Total Time

1 hour, 30 minutes

Background

Sour cherry is much loved in middle Europe. It goes really well with poultry, so no wonder that this sour cherry roasted duck is fantastically delicious. Ideal for a Christmas meal or for special occasions. Serve it with seasonal roasted vegetables and mashed potatoes. Instead of port you can use cherry brandy. Sour cherry jam & juice are sold in Lidl, Aldi and Polish/German delis.

Ingredients

1 whole duck (about 2 kg)
½ onion
1 cup sour cherries - fresh or frozen
2 Tbsp port
1 cinnamon stick
1 star anise
4 cloves
½ mandarin
200 ml cherry juice
200 ml red wine
Salt and pepper
For the glaze:
2 cups sour cherry juice
3 tbs sour cherry jam
½ tsp cinnamon
½ tsp mixed spice
2 Tbsp honey

Instructions

Mix the sour cherries with the port and set aside. You can do this a day ahead.
Stuff the duck with the onion, sour cherries, star anise, cloves, cinnamon and mandarin.
Put the duck on a rack resting over the tray, breast-side facing upwards.
Pour half of the wine and juice in the tray and roast for 30 minutes, then turn over the duck an bake for another for 30 minutes. Tilt the duck slightly with two forks so that the jus gets into the pan.
Remove the rack, then pour the jus into a jug and let it rest to separate.
Put the duck back in the tray (not the rack), breast-side facing upwards. Cook for another 30 minutes.
Meanwhile, make the glaze. Put the ingredients into a small saucepan and reduce it to a runny but thick syrup.
When the duck is golden, brush the syrup all over it, then bake for another 10 minutes, then glaze again and bake until the skin is crispy and deep red. Be careful, it can burn easily.
Let it rest for 10 minutes before carving.
Remove the fat from the jus (use this for roasted potatoes), then make a gravy from the jus, adding more wine, cherry juice, port , cornflour and reduce it.