Roast Long Island Duck With Cabernet Cherry Sauce Recipes

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
• Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
• While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
• After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
• Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

DUCK WITH CHERRIES AND RED WINE VINEGAR

Steps:

• Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
• Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
• Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
• Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
• To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
• Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.

HERB-RUBBED DUCK WITH TART CHERRY AND SAGE SAUCE

Steps:

• 1. Herb rub. If using fresh bay leaves, pull out the center veins. Combine all the ingredients for the herb rub in a spice mill or blender and grind to a coarse paste.
• 2. Marinating the duck. Cut up the ducks by removing the 2 legs and the 2 boneless breasts (with skin) from each bird. Reserve the necks and carcasses. Score the skin on the breasts by drawing a very sharp knife across the skin in a diagonal crisscross pattern, 4 or 5 lines in each direction. Be careful to cut only into the skin and not into the flesh. This helps render the fat quickly when the breasts are cooked. Rub the duck breasts and legs with the herb paste as evenly as you can, rubbing some inside the scored cuts. Put them in a medium bowl, cover, and let marinate in the refrigerator for at least 3 hours or as long as 24 hours.
• 3. Stock. Cut the wings off the duck carcasses, remove as much skin and fat as comes off easily, and cut the carcasses in half (you can bend them until they snap, then cut between bones, or use a cleaver). You should now have 4 wings, 4 pieces of carcass, and 2 necks. Heat the oil in a large (6- to 8-quart) heavy-bottomed pot over high heat. Add these 10 pieces to the pot and brown them for 10 to 12 minutes, turning once or twice. This step is important for building flavor in the stock but not all of the surfaces need to be evenly brown. Pour off the fat that has accumulated in the pan, then pour in enough cold water to barely cover the bones. Bring the stock to a boil, turn the heat to very low, and skim off any fat or foam that rises to the surface. Add the onion, carrot, celery, thyme, and bay leaves and gently simmer uncovered for 2 to 3 hours.
• Sauce. Strain the stock, discard the bones, and return the stock to the pot. Add the wine, shallot, and cherries. Boil the sauce until it is thickened and reduced to about 2 cups, 45 to 60 minutes. (The sauce can be made a day ahead and refrigerated for up to 2 days.)
• Roasting the legs. Preheat the oven to 425°F. About 45 minutes before serving, heat a large (10- to 12-inch) ovenproof skillet (cast iron works well) over medium-high heat. Pour in a film of vegetable oil and heat. Add the duck legs skin side down and cook until the skin side browns, 4 to 5 minutes. Without turning the legs over, put the pan in the oven and roast for 10 minutes. Turn the duck legs and continue to roast until the skin is very brown and crisp and the meat is tender when pierced with a fork, about 20 minutes longer. Remove them from the oven and let rest on a plate in a warm spot.
• 6. Sautéeing the breasts. When the legs have been in the oven for 20 minutes, begin to cook the breasts. Pour a thin film of oil into another large (12-inch) skillet and heat it over medium heat until hot. Add the duck breasts skin side down, reduce the heat to medium-low, and let cook slowly and undisturbed. After 5 minutes, about 1/2 inch of fat will have rendered into the pan, which will help render the remaining fat from under the skin. Continue to cook the breasts until the skin is very brown and crisp, another 5 to 10 minutes. If the rendered fat rises above the level of the skin and the duck meat begins to be submerged, pour some of it off into a small bowl. This will prevent the breast meat from overcooking before the skin is crisp. When the skin is crisp but not blackened, turn the breasts over and cook just 1 minute for rare or 2 to 5 minutes for medium-rare to medium. The meat should feel firm but still springy and an instant-read thermometer inserted horizontally into the breast should register 120°F to 125°F for rare, 130°F to 135°F for medium-rare to medium. The temperature will continue to rise about 10° as they rest. Transfer them to the plate with the legs and let them sit on the back of the stove for 4 to 5 minutes before carving.
• 7. Finishing. Bring the sauce to a simmer and stir in the chopped sage, thyme, and balsamic vinegar. Taste and season with salt and pepper as needed. Arrange the duck legs on a warmed platter or individual plates. Using a sharp thin knife, slice the breasts on a diagonal 3/8 inch thick and arrange the slices in a fan shape leaning against the legs. Pour the sauce over and around the duck.
• Resembling giant raisins, sweet and sour varieties of dried cherries from Yakima Valley in Washington are exciting and relatively new ingredients. Dried sweet cherries have a prunelike flavor, but the tart (sour or pie) cherries, which are usually processed with sugar, have a brilliant tangy flavor. When simmered with wine and duck stock, they make a balanced, savory, and full-flavored sauce that plays beautifully off the crispy citrus-rubbed duck in this recipe.

LONG ISLAND DUCKLING WITH BLACK CHERRY SAUCE

Steps:

• Quarter the duck and rub all over with salt, pepper' poultry seasoning and paprika.
• Place duck in a dry skillet, skin side down and cover tightly; cook over medium heat for 1 hour, turning the duck over every 20 minutes.
• DO NOT POUR OFF FAT DURING COOKING.
• For the sauce, combine the wine, clove, nutmeg, thyme, allspice and orange peel and cook over moderate heat until the volume is reduced to one half.
• Heat the bottled brown sauce and add it to the sauce.
• Blend well and add the currant jelly and once that dissolves, add the black cherries, orange juice, and butter.
• Serve very hot over duckling.

ROAST LONG ISLAND DUCK WITH CABERNET-CHERRY SAUCE

Steps:

• Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
• Place the duck in a roasting pan.
• Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
• Drain completely.
• Place the duck on a rack in a roasting pan.
• Generously sprinkle all sides of the duck with salt.
• Refrigerate, uncovered, for 24 hours.
• Move oven rack to lower third of the oven and preheat to 450°F.
• Rinse the duck well with cold water to remove the salt.
• With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).
• Bring 2 quarts of water to a boil and pour over the duck, covering completely.
• Drain completely.
• Wipe out your roasting pan and spray with cooking spray.
• Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
• Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.
• Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
• While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
• Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
• Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
• Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
• Add the orange juice and jam or jelly, and cook until the mixture bubbles.
• Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
• Add the orange zest and return sauce to a simmer over low heat.
• Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
• Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.

ROAST DUCK IN CHERRY AND BLACK PEPPERCORN SAUCE

Steps:

• In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes.
• Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.)
• Preheat the oven to 425 degrees.
• Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear.
• Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin.
• Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter.

DUCK WITH PORT-CHERRY SAUCE

Steps:

• Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.
• Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.
• Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.
• Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
• Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.

DUCK WITH CHERRY SAUCE

Steps:

• Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.

SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE

Steps:

• Preheat oven to 375ºF.
• To prepare the stuffing: Sauté onion in butter until onion is transparent.
• Remove from heat.
• In a large bowl Add salt, and combine with rice, chopped sage and pecans.
• Taste and adjust seasoning to your taste.
• You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
• Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
• Rinse and dry the duck.
• Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
• Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
• Ducks contain lots of natural fat so require no basting.
• Roast at 375ºF for about 22 minutes a pound.
• A 6 pound duck should be done in about 2 1/4 hours.
• When duck is done let it set for about 20 minutes to let the juices settle before carving.
• While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
• Heat over medium flame until the mixture is reduced by half.
• Transfer to a serving touraine with a ladle.
• Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.

HONEY-LACQUERED DUCK WITH SOUR CHERRY SAUCE

Steps:

• Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
• Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-) ).
• In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
• Preheat oven to 415F°.
• Put duck in roasting pan, breast-side-down and roast for ½ an hour (drain fat off, retain); turn duck breast-side-up and roast ½ an hour longer (drain fat off again, retain); brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
• Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries).
• Carve duck (in our case, this just means quartering the duck), and serve with the sour cherry sauce.
• Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.

CHILLI ORANGE DUCK

Steps:

• Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
• Cut the rind into short, thin strips.
• Squeeze the juice from the oranges, you need 250ml.
• Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
• Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
• Prick the duck skin well, and heat the oil in a non-stick frying pan.
• Add the duck breasts and sear, skin side down for 8 minutes or till brown.
• Then turn and cook for another 8 minutes.
• Remove the duck and allow it to rest for 5 minutes before serving.
• Cut the spring onions into finger lengths, then into strips.
• Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
• Spoon the sauce over the top.
• Serve with rice or noodles.