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Roasted Duck with Cherry Balsamic Sauce

Roasted Duck with Cherry Balsamic Sauce

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.

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