Directions:
- Remove any fat from the cavity of the duck and pierce the skin of the legs and breast with the tip of a knife or the tines of fork (helps to render out the fat).
- Season the duck well with salt and pepper inside and out and let the duck sit at room temperature for 30 minutes before roasting.
- Preheat oven to 400°F.
- Roast the duck on a rack in a roasting pan for 45 minutes, turning it from side to side every ten or so minutes and finishing with it breast side up.
- Pour off as much fat as possible (reserve it for other uses-like the best french fries there are).
- Add the cherries, the wine and the stock and roast for another 15 minutes-the duck should still be pink next to the bone.
- Allow the duck to rest 15 minutes before carving.
- To carve, remove the legs, slice the breast and reserve all the juices.
- Skim the juices again, taste for seasoning and serve the duck garnished with the cherries and the de-fatted pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.61 Kcal (2938 kJ) | ||
| Calories from fat | 681.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.68g | 116% | |
|---|---|---|---|
| Cholesterol | 75.88mg | 25% | |
| Sodium | 15.43mg | 1% | |
| Potassium | 66.43mg | 1% | |
| Total Carbs | 8.34g | 3% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 1.5mg | 3% | |
| Calcium | 4.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 568.68 Kcal (2381 kJ) | ||
| Calories from fat | 552.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.34g | 116% | |
|---|---|---|---|
| Cholesterol | 61.51mg | 25% | |
| Sodium | 12.51mg | 1% | |
| Potassium | 53.85mg | 1% | |
| Total Carbs | 6.76g | 3% | |
| Sugars | 5.06g | 25% | |
| Dietary Fiber | 0.61g | 3% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 1.2mg | 3% | |
| Calcium | 3.3mg | 0% | |
* 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.
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