Best 3 Crisp Tender Roast Duck With Cherry Rosemary Sauce Recipes
Cooking a crispy tender roast duck is an art that requires a combination of culinary skills and the right recipe. With the right approach, you can create a dish that is both flavorful and visually appealing. The key to achieving a crispy skin and succulent meat is to use a high-quality duck and follow a step-by-step recipe. Additionally, adding a cherry rosemary sauce can elevate the flavor of the duck, creating a delightful combination of sweet and savory notes. Whether you are a novice cook or an experienced chef, this article will guide you through the process of creating a crisp tender roast duck with cherry rosemary sauce that will impress your family and friends.
Here are our top 3 tried and tested recipes!
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.
ROASTED DUCK BREAST WITH CHERRY SAUCE
Steps:
- Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.
DUCK WITH CHERRY SAUCE
My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4-5 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 664 calories, Fat 41g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 28g protein.
Tips:
- Selecting the Right Duck: Choose a duck that is plump and has a smooth, unblemished skin. A younger duck will have more tender meat.
- Proper Preparation: Before cooking, remove any excess fat from the duck cavity and pat it dry with paper towels. This will help the skin crisp up during roasting.
- Seasoning and Rub: Use a combination of salt, pepper, and herbs to season the duck inside and out. You can also use a flavorful rub to enhance the taste, such as a mixture of garlic, rosemary, thyme, and olive oil.
- Roasting Technique: Place the duck breast-side up on a roasting rack in a baking pan. Roast the duck in a preheated oven at 375°F (190°C) for approximately 20-25 minutes per pound, or until the internal temperature reaches 165°F (74°C). To achieve crispy skin, baste the duck with its own juices or a mixture of melted butter and olive oil during roasting.
- Resting the Duck: Once the duck is roasted, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Making the Cherry-Rosemary Sauce: While the duck is resting, prepare the cherry-rosemary sauce. Combine fresh or frozen cherries, rosemary, red wine, and sugar in a saucepan. Bring to a simmer and cook until the cherries have softened and the sauce has thickened. Strain the sauce to remove any solids, if desired.
Conclusion:
With careful preparation and attention to detail, you can create a succulent and flavorful roast duck that will impress your dinner guests. The combination of crispy skin, tender meat, and tangy cherry-rosemary sauce makes this dish a true culinary delight. Whether you're hosting a special occasion dinner or simply looking for a delicious and satisfying meal, this roast duck recipe is sure to become a favorite.
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