Best 3 Crisp Tender Roast Duck With Cherry Rosemary Sauce Recipes
Feast your senses on a culinary journey with our Crisp-Tender Roast Duck with Cherry-Rosemary Sauce, a symphony of flavors that will tantalize your taste buds. This delectable dish showcases a succulent duck, roasted to perfection, boasting crispy skin and tender, juicy meat. The accompanying sauce, a harmonious blend of sweet cherries, aromatic rosemary, and rich red wine, elevates the duck to a new realm of gastronomic delight.
Complementing the main event, this article also presents a collection of tantalizing recipes that will transform your meals into unforgettable occasions. Embark on a culinary adventure with our:
- Cherry-Rosemary Sauce: Discover the secrets behind this delectable sauce, crafted with fresh cherries, fragrant rosemary, and a touch of red wine, creating a perfect balance of sweet, savory, and herbaceous notes.
- Roasted Garlic Mashed Potatoes: Indulge in the ultimate comfort food, prepared with fluffy mashed potatoes infused with roasted garlic's savory and aromatic flavors.
- Sautéed Green Beans with Toasted Almonds: Experience the symphony of textures and flavors in this simple yet elegant side dish, featuring crisp green beans, toasted almonds, and a hint of garlic.
- Orange-Scented Cranberry Sauce: Elevate your holiday meals with this vibrant and flavorful cranberry sauce, infused with the zesty essence of oranges, adding a refreshing touch to the traditional recipe.
Prepare to embark on a culinary odyssey, where each recipe promises to delight your palate and leave you craving for more.
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.
CRISP ROAST DUCK
A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin. Serve the bird as is, or with some kind of sauce - either sweet or pungent - such as cranberry sauce, salsa verde or a spicy soy dipping sauce. And save the duck fat at the bottom of the pan. It will keep for at least three months in the refrigerator and is excellent on roasted vegetables, especially potatoes.
Provided by Melissa Clark
Categories poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
- Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
- Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
- Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
- When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.
Tips:
- To achieve crispy skin, ensure the duck is thoroughly dried before roasting and prick the skin with a fork to allow the fat to render.
- Resting the duck for at least 15 minutes before carving allows the juices to redistribute, resulting in tender and succulent meat.
- For a flavorful and aromatic sauce, use a combination of duck stock, cherry preserves, rosemary, and red wine.
- To enhance the taste of the sauce, reduce it over medium heat until it thickens and becomes syrupy.
- Serve the duck with roasted vegetables or a simple salad to complete the meal.
Conclusion:
This recipe for Roast Duck with Cherry-Rosemary Sauce offers a delightful combination of crispy skin, tender meat, and a flavorful sauce. With careful preparation and attention to detail, you can create a memorable dish that showcases the unique flavors of duck. Whether you are hosting a special occasion dinner or simply seeking a gourmet meal, this recipe is sure to impress your taste buds and leave you craving for more.
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