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Roast Duck With Cherry Rhubarb Sauce Recipe

A decadent and sophisticated roast duck recipe, perfectly complemented by a sweet and tart cherry rhubarb sauce. This impressive dish is perfect for a special occasion or a weekend treat. Adapting a family favorite, this recipe elevates classic flavors with a touch of balsamic and madeira for an unforgettable culinary experience.

Prep Time 20 mins
Cook Time 140 mins
Calories 1437.7 kcal
Protein 75g
Rating 3.0 (1 Reviews)
Roast Duck With Cherry Rhubarb Sauce 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roast Duck With Cherry Rhubarb Sauce

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How to Make Roast Duck With Cherry Rhubarb Sauce

  1. Preheat oven to 425°F (220°C).
  2. **Prepare the Cherry Rhubarb Sauce:**
  3. In a medium skillet, melt 2 tablespoons of butter over medium heat.
  4. Add 1/2 cup finely chopped shallots and cook until softened, about 5 minutes.
  5. Add 1 cup fresh or frozen cherries (pitted), 1 cup chopped rhubarb, 2 tablespoons honey, 1 tablespoon fresh sage leaves, and 1/2 cup chicken or duck stock. Bring to a boil.
  6. Reduce heat to low and simmer for 15 minutes.
  7. In a small bowl, whisk together 1/4 cup Madeira wine and 1 tablespoon arrowroot powder. Add to the cherry mixture and simmer for 5 minutes, or until thickened.
  8. **Roast the Duck:**
  9. Prick the duck pieces (about 2 lbs) all over with a sharp knife to allow for even cooking.
  10. Place the duck, skin-side up, in a roasting pan. Season generously with salt and freshly ground black pepper.
  11. Roast for 15 minutes. Remove the pan from the oven and drain off excess fat.
  12. Reduce oven temperature to 350°F (175°C). Turn the duck over and roast for 30 minutes.
  13. Drain off excess fat again. Turn the duck skin-side up and roast for another 15-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Cooking time will depend on the size of your duck.
  14. Remove the duck from the oven and let it rest for 10-15 minutes before carving.
  15. While the duck rests, add 2 tablespoons balsamic vinegar and 1/4 cup Madeira to the roasting pan. Scrape up any browned bits from the bottom of the pan.
  16. Heat on the stovetop over medium heat and reduce the liquid by half.
  17. Stir the reduced pan juices into the cherry rhubarb sauce. Season with salt and pepper to taste.
  18. To serve, carve the duck and pour the sauce generously over it. Garnish with fresh sage leaves, if desired.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

60g

Fat

227g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry European Gluten Free Spring Recipes Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Fruit Poultry Kosher Dietary Meat Duck 4 Hours Or Less