RCI-MT.004.0694.001
Roast Duckling with Cherry Sauce
Makes 4 servings.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- duckling1 unit4 to 5 pounds, thawed
- 1 unit
- duck or chicken broth⅔ cup
- x 17-ounce can pitted dark sweet cherries1 unitdrained (reserve syrup)
- 3 tablespoons
- 2 tablespoons
- 1 tablespoon
- ½ teaspoon
- ½ teaspoon
- 1 tablespoon
- 2 tablespoons
- ½ cup
- 3 cups
- slivered almonds¼ cuptoasted
Method
1
Preheat the oven to 325°F. Pat the duckling dry inside and out with paper towels, then rub the skin and cavity with salt.
10 minutes
2
Place the duckling breast-side up on a roasting rack in a shallow pan. Roast for 90 minutes, basting occasionally with the pan drippings.
90 minutes
3
Stir in the kirsch, red currant jelly, butter, salt, and grated orange peel over medium heat until the jelly is fully dissolved.
4
Mix the cornstarch with water to create a slurry, then slowly whisk it into the sauce to thicken it slightly.
2 minutes
5
Fold the drained pitted dark sweet cherries and pineapple tidbits into the sauce and simmer gently for 2 minutes without boiling.
2 minutes
6
Once the duckling is roasted through and the skin is golden brown, transfer it to a cutting board and let rest for 5 minutes.
7
Spoon the cherry sauce over the duckling and rice, then garnish with toasted slivered almonds.