Roast Duck with Cherry Sauce
Author: lgd04nPIuUQ
Roasting a duck is really straightforward, and of all the sauces to have with duck I love the sweet/sour cherry sauce the most.
  • 1 duck, about 2 kg (4½ lb), cleaned and dried inside and out
For the cherry sauce
  • 450 g (1 lb) fresh cherries (or canned cherries), or 200 g (7 oz) dried cherries
  • 150 ml (7 fl oz) red wine (alcohol-free) or unsweetened grape juice or water
  • 2 tbsp brown sugar
  • 1 tbsp vinegar
  • 1 cinnamon stick
  • Salt
  • Pepper
  1. Trim the duck by cutting off any excess skin from the neck and removing the wing tips.
  2. Pierce the skin (but not the meat!) all over the breast and legs. Season the outside of the duck well with salt and pepper.
  3. Place the duck on a metal trivet in a roasting pan. Cook at 220°C for 20 minutes, then at 180°C for a further 1½ hours. Drain off the fat from time to time.
  4. Check that the duck is cooked by placing a skewer in the thigh and making sure the juices run clear. Leave to stand for 20 minutes before carving.
  5. Prepare the sauce: If necessary, remove the stones from the cherries. Place in a pan with the wine and the cinnamon stick. Bring to the boil, cover and simmer for 30 minutes.
  6. Add in the sugar and the vinegar. Continue to simmer for about 10 minutes to thicken the sauce. Remove the cinnamon stick and it’s ready!
Calories: 751 Fat: 62.5 Sugar: 18.5 Fiber: 1.9 Protein: 19.1 Cholesterol: 120.5
Titli's Tips
There is no need to baste a duck. Piercing the skin allows the fat under the skin to run out and baste the duck for you. It is important to put the duck on a wire rack while roasting so that the duck doesn’t sit in its own fat. No-one likes a soggy duck.

You can make a smooth cherry sauce either by pressing the cooked sauce through a sieve, or by processing it with a hand-blender or a food processor.
Recipe by Titli's Busy Kitchen at