ROAST DUCK WITH SOUR CHERRY GLAZE (ROCCO DI SPIRITO)
Steps:
- Roast duck: 1. Preheat oven to 225F, with racks in upper and lower thirds. Bring a large pot of water to a boil. 2. Score the fat on the breast of the duck, making crosswise slashes, being careful not to cut the meat. Using kitchen twine, truss the duck, leaving enough twine to form a handle. 3. Holding twine handle, lower duck into the boiling water for 10 seconds. Remove; drain. Place breast side up on a wire rack in a roasting pan. Add 1 inch of water to pan to prevent the fat from smoking. Season with salt and pepper. 4. Season rutabagas with salt and pepper and put in an ovenproof saucepan. Drizzle with vinegar and stir. Cover saucepan and place on upper rack of oven with the duck on the lower rack. Roast until duck is golden brown and most of the fat has rendered. 2 1/2 to 3 hours. 5. Remove rutabagas; set aside. Raise oven temperature to 500F. Transfer duck to upper rack continue roasting until the skin is well browned and crisp, ~10 minutes. 6. Meanwhile, pass rutabaga through a food mill fitted with a large disk into a medium saucepan. Add butter and honey; season with salt and pepper, stirring to combine. Stir in mint. Transfer to a serving dish; keep warm. 7. Remove duck from oven, and immediately brush with the sour cherry glaze. Transfer to a serving platter. Serve duck with rutabagas and remaining glaze. Make glaze: 1. In a small saucepan combine cherries and vinegar over medium heat just until steam rises from pan. Remove from heat and let cherries rehydrate (~20 minutes). Drain, reserving liquid, and chop. 2. Put sugar in a large skillet over medium heat; cook, stirring, until sugar dissolves and turns a light caramel color, ~10 minutes. 3. Remove caramel from heat. Add reserved vinegar carefully as it may spatter. Stir until caramel melts. Add wine; simmer over medium low heat until mixture has reduced by about two thirds to the consistency of a thin syrup. Stir in cherries. Whisk in mustard and season with salt.
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Rubab Shahid
r-s41@hotmail.fr5 stars! This dish was amazing. The duck was cooked to perfection and the glaze was incredible. I will definitely be making this again.
Alsmin Sirker
salsmin@hotmail.comThis recipe is a winner! The duck was so juicy and flavorful, and the glaze was the perfect touch. I highly recommend it.
Ashan Afridi
ashan@aol.comThis was a delicious and impressive dish. The duck was cooked perfectly and the glaze was amazing. I will definitely be making this again.
Babar Chishti
babarc20@hotmail.comI'm not a big fan of duck, but this recipe changed my mind. The sour cherry glaze really makes the dish. I'll definitely be making this again.
Arshad Daku Arshad Daku
a34@gmail.comI love the combination of flavors in this dish. The tartness of the sour cherries pairs perfectly with the richness of the duck. It's a great recipe for a special occasion.
zafar awan
awan-zafar42@gmail.comThis was my first time cooking duck, and it turned out great! The instructions were easy to follow, and the duck came out perfectly cooked. The sour cherry glaze was a delicious addition.
Ryliegh Huff
r_huff@gmail.comI've made this dish several times now, and it never disappoints. The glaze is so easy to make and adds so much flavor to the duck. My family loves it!
Ivan 5 Duran
5-ivan@aol.comThis recipe is a keeper! The duck was incredibly juicy and flavorful, and the sour cherry glaze was the perfect complement. I served it with roasted potatoes and green beans, and it was a meal to remember.
marvin evans
marvinevans@gmail.comWow, this roast duck with sour cherry glaze is amazing! The glaze is perfectly balanced, not too sweet or sour. The duck is cooked evenly and is so tender and flavorful. Definitely a new favorite recipe.
Kim Makoye
makoye-kim@hotmail.comThis duck dish was a hit at my dinner party! The sour cherry glaze added a unique and delicious flavor to the duck, and the meat was cooked to perfection. My guests raved about it, and I will definitely be making it again.