Roast Duck with Cherry Sauce

Oxmoor House
Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. The sauce adds a sweet touch to the duck and vegetables.
4 servings


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1 (5- to 6- pound) dressed duckling
1 small orange, quartered
2 sprigs fresh parsley
1 small onion, quartered
1 carrot, scraped and quartered
1 stalk celery, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnishes: fresh cherries, fresh flat-leaf parsley sprigs, orange slices


Remove giblets and neck from duckling; reserve for another use. Rinse duckling thoroughly with cold water; pat dry with paper towels.

Rub 1 orange quarter over skin and inside cavity of duckling. Place remaining orange quarters, 2 parsley sprigs, and next 3 ingredients in cavity of duckling; close cavity with skewers. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under duckling.

Sprinkle with salt and pepper. Place duckling on a rack in a shallow roasting pan breast side up. Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.

Bake, uncovered, at 425° for 45 minutes. Reduce oven temperature to 400°; bake 35 minutes or until meat thermometer registers 180°. Turn duckling often during baking for more even browning and crisping of skin, if desired. Transfer duckling to a serving platter; let stand 10 minutes before carving. Garnish, if desired. Serve with Cherry Sauce.

Created date

October 2003