Duck with Brandy Bing Cherry Sauce

Aunt Tammy hosted a small Easter-week-leading-up-to dinner at her place. I cooked. The recipe was duck breasts with a brandy-and-bing-cherry pan sauce. The most expensive single dish I have cooked all year — the duck was $14 from the gourmet section — but the moment called for it.

The recipe is below.

Duck with Brandy Bing Cherry Sauce

Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes | Servings: 4

Ingredients

• 1 whole duck (about 4–5 lbs), giblets removed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 small orange, halved
• 3 sprigs fresh rosemary
• For the Brandy Bing Cherry Sauce:
• 1 tablespoon unsalted butter
• 1 shallot, finely minced
• 1/3 cup brandy
• 1 cup Bing cherries, pitted (fresh or frozen, thawed)
• 1/2 cup low-sodium chicken or duck stock
• 2 tablespoons dark brown sugar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• Salt and pepper to taste

Instructions

1. Prep the duck. Preheat oven to 375°F. Pat the duck completely dry with paper towels inside and out. Using a sharp fork or skewer, prick the skin all over (especially the thighs and breast) without piercing the meat—this helps render the fat.
2. Season. Mix together salt, pepper, garlic powder, and thyme. Rub the seasoning all over the outside of the duck and inside the cavity. Stuff the cavity loosely with the orange halves and rosemary sprigs.
3. Roast. Place the duck breast-side up on a rack set inside a roasting pan. Roast for 1 hour, then carefully drain off excess fat from the pan (reserve it if you like—duck fat is liquid gold). Return the duck to the oven and roast an additional 35–45 minutes, until the skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
4. Rest the duck. Remove from the oven, tent loosely with foil, and let rest for 15 minutes before carving.
5. Make the cherry sauce. While the duck rests, melt butter in a small saucepan over medium heat. Add the shallot and cook, stirring, for 2–3 minutes until softened. Remove the pan from the heat and carefully add the brandy. Return to heat and simmer for 1 minute, letting the alcohol cook off slightly.
6. Build the sauce. Add the Bing cherries, stock, brown sugar, balsamic vinegar, cinnamon, and cloves. Stir to combine and bring to a gentle boil. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the cherries are soft and the sauce has thickened slightly. Season with salt and pepper to taste.
7. Serve. Carve the duck and arrange on a serving platter. Spoon the warm brandy Bing cherry sauce over the top or serve it alongside in a small pitcher.

Nutrition (per serving)

Calories: 610 | Protein: 38g | Fat: 41g | Carbs: 18g | Fiber: 1g | Sodium: 520mg