Port Cherry Roast Duck
Easy to prepare and guaranteed to please with even crisper skin thanks to the Cherry/Port combo… the subtle sweetness of port and the tang of dried cherries.
- 1 King Cole whole duck, about 2.5kg/5lbs.
- 1 tbsp (15ml) canola oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 2 cups (500 ml) ruby red port
- ½ tsp (2ml) salt
- 12 fresh sage leaves
- 2 more shallots, halved
- ½ cup (125ml) dried cherries
- Makes 4-6 servings.
- Preheat oven to 325F (160C).
- Trim excess skin from duck, remove giblets, and reserve for other use.
- In small saucepan, heat oil over medium heat and cook chopped shallot and garlic for about 6 minutes or until soft.
- Add port and bring to boil.
- Reduce heat and simmer for about 15 minutes or until reduced by half.
- Sprinkle duck with salt (seasoning or sea salt) inside cavity and on skin.
- Place sage leaves and shallot halves into duck cavity.
- Use ½ cup (125 ml) of port mixture and brush over duck.
- Add cherries into remaining port, set aside.
- Place duck in centre of a 325F (160C) oven and roast for about 3 hours or until skin is crisp and golden brown; leg should move freely. Let stand for 10 minutes before cutting.
- Reheat port and cherries and serve with duck. Remember to quarter, not carve, a whole duck.