Mouthwatering Roasted Duck with Cherry Sauce

There’s something special about serving a roasted duck at the dinner table. The rich aroma filling the kitchen always reminds me of those fancy restaurant meals, but here’s the thing – you can totally make this at home. I spent years thinking duck was too complicated to cook, until I finally gave it a try one Sunday afternoon. Now it’s become my go-to dish when I want to impress guests without stressing myself out.

The cherry sauce is what really makes this recipe shine. It’s sweet, a bit tart, and pairs perfectly with the duck. I like to prep the sauce while the duck is roasting, making the whole process feel less overwhelming. Trust me, once you try this combination, you’ll wonder why you didn’t cook duck sooner. And the best part? It’s actually simpler than you might think.

What Kind of Duck Should I Use?

For roasted duck, you’ll want to look for either a Pekin (also called Long Island) duck or a Muscovy duck at your grocery store or butcher. Pekin ducks are the most common and usually weigh around 5-6 pounds, making them perfect for this recipe. They tend to be a bit fattier than Muscovy ducks, which means they’ll give you that nice, crispy skin everyone loves. If you can’t find fresh duck, frozen is totally fine – just make sure to thaw it completely in the fridge for about 2-3 days before cooking. When picking your duck, look for one with intact, unblemished skin and no freezer burn if you’re buying frozen.

Options for Substitutions

While some ingredients in this recipe are key, there are several substitutions you can try:

• Duck: Duck is really the star here and gives this dish its unique flavor, but if you absolutely must substitute, you could use a small turkey breast or chicken. Keep in mind cooking times will need to be adjusted – poultry won’t need as long to cook and won’t produce as much fat.
• Port wine: If you don’t have port, you can use red wine mixed with 2 tablespoons of honey, or cranberry juice with 1 tablespoon of balsamic vinegar for an alcohol-free option.
• Canned cherries: Fresh pitted cherries work great when in season. You can also use frozen cherries – just thaw them first. In a pinch, you could even use cranberries, though you’ll need to add 2-3 tablespoons of honey to balance the tartness.
• Cornstarch: To thicken the sauce, you can swap cornstarch with all-purpose flour (use double the amount) or arrowroot powder (use the same amount as cornstarch).
• Soy sauce: Tamari makes a great gluten-free substitute, or you can use coconut aminos for a soy-free option. Just note that coconut aminos are slightly sweeter, so you might want to reduce any other sweet elements in the recipe.

Watch Out for These Mistakes While Roasting

The biggest challenge when roasting duck is dealing with all the fat – failing to score the skin in a diamond pattern means the fat won’t render properly, leaving you with a greasy rather than crispy result. A common error is roasting the duck at too high a temperature from the start – instead, begin at 300°F for the first hour to slowly render the fat, then increase to 375°F to crisp up the skin. Skipping the crucial step of removing excess fat from the pan during cooking can lead to smoking and potential flare-ups, so make sure to carefully drain the fat every 30 minutes (bonus: save this liquid gold for future cooking!). For the cherry sauce, avoid the temptation to rush the reduction process – letting it simmer slowly allows the flavors to concentrate properly while preventing the cornstarch from becoming lumpy.

What to Serve With Roasted Duck?

When serving roasted duck with cherry sauce, I love to pair it with simple sides that let the rich, flavorful meat shine. A classic combination includes roasted baby potatoes tossed with herbs, which are perfect for soaking up the cherry sauce. For vegetables, steamed green beans or roasted Brussels sprouts add a nice fresh element to balance the richness of the duck. Since this dish has Asian-inspired flavors from the soy sauce and ginger, you could also serve it with wild rice or a mix of white and wild rice to catch all those tasty juices. Keep in mind that duck is pretty rich, so lighter sides work really well here!

Storage Instructions

Keep Fresh: Put any leftover roasted duck in an airtight container and place it in the fridge within two hours of cooking. The duck will stay good for up to 3 days. Store the cherry sauce separately in its own container – this helps keep both the duck and sauce at their best.

Freeze: If you want to save some for later, you can freeze the cooked duck for up to 2 months. Wrap it well in foil or place it in a freezer-safe container. The cherry sauce can be frozen separately in a freezer-safe container or ice cube tray for easy portioning.

Reheat: To warm up your duck, thaw it overnight in the fridge if frozen. Then heat it in a 325°F (165°C) oven until warm through, about 15-20 minutes. Cover with foil to prevent drying out. Heat the sauce separately in a small pan over low heat, stirring occasionally. Add a splash of water if needed to thin it out.

Preparation Time	15-20 minutes
Cooking Time	105-120 minutes
Total Time	120-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 200-220 g
• Fat: 200-220 g
• Carbohydrates: 150-180 g

Ingredients

For the duck:

• 1 duck (4.4-5.5 lb)

For the cherry sauce:

• 0.35 oz cornstarch
• 0.74 oz soy sauce (I use Kikkoman low-sodium soy sauce)
• 1 orange (for zest and juice)
• 1/4 cup port
• 1 can (14.46 oz) pitted cherries (drain and reserve juice)
• 0.09 oz ground ginger
• 0.74 oz lemon juice

Step 1: Prepare the Duck for Roasting

Preheat your oven to 230°C (446°F).

Start by washing the duck thoroughly inside and out, then use paper towels to pat it dry completely.

Use kitchen string to tie the duck’s legs firmly together.

Place the duck on a wire rack set over a roasting tray.

With a metal or wooden skewer, prick the skin all over to allow fat to drain off during cooking.

Step 2: Roast the Duck

Cook the duck on the middle shelf of the preheated oven for 1 3/4 hours.

During the cooking process, use an oven baster or spoon to remove excess fat from the roasting pan twice (store this fat in the fridge for later use, such as frying or roasting potatoes).

Ensure you check the duck regularly to maintain even cooking.

Step 3: Rest and Carve the Duck

After roasting, remove the duck from the oven and let it rest for 10 minutes.

This resting period helps the juices redistribute throughout the meat.

Turn the duck onto its breast for carving.

Use a flexible knife to carve down both sides of the backbone and discard the backbone.

Cut off the legs, and separate each leg into thigh and drumstick segments.

Carefully slice the breast meat away from the breastbone, keeping the knife close to the bone.

Slice the breasts in half or into desired portions.

Step 4: Prepare the Cherry Sauce

To make a flavorful cherry sauce, combine orange juice and zest, ginger, soy sauce, lemon juice, port, and cherries (reserving 2 tablespoons of juice from the canned cherries) in a medium saucepan.

Place the saucepan over high heat and bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer for 5 minutes.

Step 5: Thicken the Cherry Sauce

In a small bowl or glass, mix the reserved 2 tablespoons of cherry juice with cornflour until smooth.

Stir this mixture into the simmering sauce.

Cook for an additional minute, allowing the sauce to thicken to your liking.

Step 6: Serve the Duck with Cherry Sauce

Arrange the sliced duck on a serving platter and generously spoon the cherry sauce over the top.

Serve immediately, enjoying the rich combination of flavors.