Honey-lacquered Duck With Sour Cherry Sauce Recipe

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Honey-lacquered Duck With Sour Cherry Sauce
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Ingredients
8
Count
Nutrition
1096
Calories
Total time
140
Minutes
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Ingredients:

  • 10 -12 leaves sage
  • 1 cup water
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 1 1/2 cups pitted sour cherries , and juices
  • 1/8 tsp cinnamon
  • 1 (5 lb) duck

Directions:

  1. Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
  2. Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-) ).
  3. In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
  4. Preheat oven to 415F°.
  5. Put duck in roasting pan, breast-side-down and roast for 1/2 an hour (drain fat off, retain); turn duck breast-side-up and roast 1/2 an hour longer (drain fat off again, retain); brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
  6. Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries).
  7. Carve duck (in our case, this just means quartering the duck), and serve with the sour cherry sauce.
  8. Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1095.78 Kcal (4588 kJ)
Calories from fat 1020.38 Kcal
% Daily Value*
Total Fat 113.38g 174%
Cholesterol 113.38mg 38%
Sodium 760.44mg 32%
Potassium 151.17mg 3%
Total Carbs 22.81g 8%
Sugars 19.64g 79%
Dietary Fiber 1.34g 5%
Protein 2.07g 4%
Vitamin C 6mg 10%
Iron 0.4mg 2%
Calcium 23mg 2%
Amount Per 100 g
Calories 402.73 Kcal (1686 kJ)
Calories from fat 375.02 Kcal
% Daily Value*
Total Fat 41.67g 174%
Cholesterol 41.67mg 38%
Sodium 279.49mg 32%
Potassium 55.56mg 3%
Total Carbs 8.38g 8%
Sugars 7.22g 79%
Dietary Fiber 0.49g 5%
Protein 0.76g 4%
Vitamin C 2.2mg 10%
Iron 0.1mg 2%
Calcium 8.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.1
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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