A succulent roasted duck paired with a tangy-sweet Bordeaux Cherry Balsamic sauce, served with complementary vegetarian sides.
Ingredients
For the Duck
- 1 whole duck (about 5 lbs)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 orange, quartered
- 1 small onion, quartered
- 3 garlic cloves, smashed
- 1 cup vegetable broth
- 1 tbsp olive oil (use Tuscan Herb or Garlic Olive Oil for extra flavor)
For the Bordeaux Cherry Balsamic Sauce
- 1 cup fresh or frozen Bordeaux cherries, pitted
- ¼ cup Bordeaux Cherry Balsamic Vinegar
- ½ cup red wine (Pinot Noir or Merlot works well)
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 1 tsp fresh rosemary, chopped
- 1 tbsp butter (or vegan butter for a dairy-free option)
- ½ tsp salt
- ½ tsp black pepper
Instructions
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Prep the Duck:
- Preheat the oven to 375°F (190°C).
- Pat the duck dry and prick the skin all over with a fork (avoiding the meat) to help render the fat.
- Rub the duck inside and out with salt, pepper, and thyme.
- Stuff the cavity with orange wedges, onion, and garlic.
- Place the duck on a rack in a roasting pan, breast-side up.
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Roast the Duck:
- Roast for 1 hour, basting with its rendered fat occasionally.
- Increase the oven temperature to 425°F (218°C) and roast for another 30-40 minutes, until the skin is crispy and golden.
- Let the duck rest for 10-15 minutes before carving.
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Make the Cherry Balsamic Sauce:
- In a saucepan over medium heat, add cherries, Bordeaux Cherry Balsamic, red wine, honey, Dijon mustard, and rosemary.
- Simmer for 10-15 minutes, stirring occasionally, until cherries soften and the sauce thickens.
- Stir in butter, salt, and pepper. Adjust sweetness if needed.
- Blend or mash the cherries slightly for a smoother texture.
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Serve:
- Carve the duck and drizzle with the cherry balsamic sauce.
Side Dish Pairings
Here are some vegetarian side dishes that pair beautifully with the duck and cherry balsamic sauce:
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Rosemary Garlic Mashed Potatoes
- Use Garlic Olive Oil for extra depth of flavor.
-
Roasted Brussels Sprouts with Cranberry Orange Balsamic Glaze
- Toss sprouts with Cranberry Orange Balsamic and roast at 400°F for 20 minutes.
-
Wild Rice Pilaf with Toasted Almonds & Dried Cherries
- A nutty, slightly sweet complement to the duck.
-
Glazed Carrots with Fig Balsamic
- Sauté carrots in Butter Olive Oil, then glaze with Fig Balsamic for a rich, caramelized touch.
-
Arugula & Pear Salad with Lemon Balsamic Vinaigrette
- Toss arugula, sliced pears, goat cheese, and walnuts with Lemon Balsamic Vinegar for a bright contrast.