Whole Roast Duck with Cherry Sauce
Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a different feather entirely.” That's also true when it comes to cooking it properly.
Keywords
- Main Courses
- Duck
- Dairy-Free
- Roasts
- Holiday
- Thanksgiving
- Easter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Dutch oven
- Roasting pan
- Roasting rack
- Kitchen shears
- Chef's knife
- Toothpick
- Aluminum foil
- Tongs
- Spatula
- Cutting board
- Plate
- Mixing bowl
- Saucepan
- Whisk
- Measuring spoon
- Serving bowl
- Oven
- Stove
- Refrigerator
Ingredients
- 1 (5½- to 6-pound) whole Pekin duck, neck and giblets reserved if making stock
- 2 tablespoons kosher salt, divided
- 1 tablespoon maple syrup
- 1 1/2 teaspoons soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons red wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon pepper
- 1 sprig fresh thyme
- 9 ounces frozen sweet cherries, quartered
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