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

1. 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.

2. 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.

3. 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.

4. 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:

1. Rosemary Garlic Mashed Potatoes

   • Use Garlic Olive Oil for extra depth of flavor.

2. Roasted Brussels Sprouts with Cranberry Orange Balsamic Glaze

   • Toss sprouts with Cranberry Orange Balsamic and roast at 400°F for 20 minutes.

3. Wild Rice Pilaf with Toasted Almonds & Dried Cherries

   • A nutty, slightly sweet complement to the duck.

4. Glazed Carrots with Fig Balsamic

   • Sauté carrots in Butter Olive Oil, then glaze with Fig Balsamic for a rich, caramelized touch.

5. Arugula & Pear Salad with Lemon Balsamic Vinaigrette

   • Toss arugula, sliced pears, goat cheese, and walnuts with Lemon Balsamic Vinegar for a bright contrast.