Roast Duck with Dried Cherry Sauce
Prep time: 45 minutes | Start to finish: 3 hours | To make ahead,
see below
Tired of the same old turkey on the holiday table? This could be the
year to switch to duck. It’s easy to cook and practically impossible
to dry out—it stays moist and reheats well. Almost all the fat is
under the skin and drips off during cooking. We serve the duck with
an incredibly rich-tasting gravy, adding port and dried fruit to a
giblet stock for sophistication in seconds.
2 ducks, 5 to 5 1/2 pounds each, thawed if frozen (see Tip)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
12 cloves garlic, peeled
12 sprigs fresh thyme or 1/2 teaspoon dried
Giblet Stock & Cherry Sauce
4 teaspoons extra-virgin olive oil, divided
Necks and giblets from the ducks
1 cup coarsely chopped onion
1 cup coarsely chopped carrots
2 14-ounce cans reduced-sodium chicken broth
1/2 cup water
2 tablespoons tomato paste
4 cloves garlic, crushed and peeled
6 sprigs fresh thyme or 1/4 teaspoon dried
1 teaspoon black peppercorns, crushed, plus freshly ground pepper to
taste
1 cup tawny or ruby port
3/4 cup dried tart cherries or dried cranberries
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon balsamic vinegar
1. To prepare ducks: Preheat oven to 350°F. Set aside necks and
giblets for sauce. (Reserve livers for another use.) Pull off any
fat. Rinse cavities with cold water and pat dry. Sprinkle ducks with
salt and pepper inside and out; stuff with garlic cloves and thyme.
With a skewer or fork, prick holes in the skin without piercing the
flesh. (This allows fat to drain during roasting.) Tuck wing tips
under and tie legs together with kitchen string, if desired. Set the
ducks, breast-side up, on a rack in a large deep roasting pan.
2. Roast the ducks until a meat thermometer registers 180°F, the
juices run clear when a thigh is pierced with a skewer, and legs
move freely, 2 1/4 to 2 3/4 hours. After 1 hour, use a bulb baster
to remove fat that has accumulated in the pan. Repeat every 30
minutes.
3. While the ducks roast, prepare stock & sauce: Heat 2 teaspoons
oil in large heavy pot (4-quart capacity) over medium-high heat. Pat
the necks and giblets dry and add to the pot; cook until browned,
about 2 minutes per side. Transfer to a plate. Add onion and carrots
to the pot; cook, stirring occasionally, until lightly browned, 5 to
6 minutes. Add broth, water, tomato paste, garlic, thyme,
peppercorns and the reserved necks and giblets; bring to a simmer.
Reduce heat to low, partially cover and simmer for 45 minutes. Pour
the stock through a strainer into a medium saucepan, pressing on
solids to extract maximum flavor. Set aside. (Refrigerate if holding
for longer than 1 hour.)
4. When ducks are roasted, transfer to a carving board, cover
loosely and let rest for 15 to 20 minutes before carving. Pour any
fat and juices from the pan into a glass measuring cup and place in
the freezer so the fat will rise to the top. Place the roasting pan
over medium heat; add port and bring to a boil, scraping up any
browned bits. Bring the reserved giblet stock to a simmer over
medium heat. Strain the port from the roasting pan into the stock.
Skim fat from the chilled pan juices; add the juices to the stock.
Add dried cherries (or dried cranberries) and simmer for 1 minute.
Add the cornstarch mixture and cook, whisking, until the sauce is
slightly thickened, 1 to 2 minutes. Stir in vinegar and season with
pepper.
5. To carve ducks: Use a sharp knife to separate legs from breasts
at joints. Separate thighs from drumsticks at joints. Carve breasts
into thin slices. Discard skin. Spoon sauce over each serving.
Makes 8 servings, 3 ounces meat & 1/3 cup sauce each.
Per serving: 378 calories; 15 g fat (6 g sat, 5 g mono); 119 mg
cholesterol; 17 g carbohydrate; 34 g protein; 1 g fiber; 396 mg
sodium.
Tip: If using frozen ducks, be sure to allow enough time for
thawing. Plan on 2 days to thaw ducks in the refrigerator.
To make ahead: Prepare through Step 4. Let ducks cool. Carve and
place in a 9-by-13-inch pan. Top with sauce. Cover and refrigerate
for up to 2 days. To reheat, cover with foil and bake at 350°F for
25 to 35 minutes.