Roasted Duck with Cherry Sauce

Instructions

1. Step 1

   Preheat the oven to 220°C. Set the wire rack inside the roasting pan.

   Cookware: roasting pan, wire rack

2. Step 2

   Pat the duck dry. Use the tip of a paring knife to prick the skin all over without piercing the meat, then season the duck inside and out.

   Ingredients used: 2.0 gr Ground Black Pepper, 12.0 gr Salt, 2200.0 gr Whole Duck

   Cookware: cutting board, paring knife

3. Step 3

   Place the duck breast-side up on the rack and roast at 220°C for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: roasting pan, wire rack

4. Step 4

   Reduce the oven temperature to 180°C and roast for 45 minutes.

   Timer: 45 min (fixed)

   Cookware: roasting pan, wire rack

5. Step 5

   Carefully pour the rendered fat from the roasting pan into a heatproof container. Return the duck to the oven and roast at 180°C for another 45 minutes.

   Timer: 45 min (fixed)

   Cookware: roasting pan, wire rack

6. Step 6

   Check the thickest part of the thigh without touching bone. Continue roasting at 180°C until it reaches at least 74°C.

   Cookware: instant-read thermometer, roasting pan

7. Step 7

   Transfer the duck to a carving board and let it rest uncovered for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: carving board

8. Step 8

   While the duck rests, melt half the butter in a saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Butter, 60.0 gr Shallot

   Cookware: saucepan, wooden spoon

9. Step 9

   Add the red wine, red wine vinegar, and sugar. Bring to a boil over high heat, then reduce to medium heat and cook until reduced by about half.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 ml Red Wine, 15.0 ml Red Wine Vinegar, 25.0 gr Sugar

   Cookware: saucepan, wooden spoon

10. Step 10

    Add the cherries and chicken stock. Simmer over medium heat until the cherries are tender and the sauce lightly coats the spoon.

    Timer: 10 min (fixed)

    Ingredients used: 300.0 gr Cherry, 250.0 ml Chicken Stock

    Cookware: saucepan, wooden spoon

11. Step 11

    Remove the sauce from the heat and stir in the remaining butter until glossy.

    Ingredients used: 15.0 gr Butter

    Cookware: saucepan, wooden spoon

12. Step 12

    Carve the rested duck and serve it with the warm cherry sauce.

    Cookware: carving board, Carving Knife