Honey Lacquered Duck with Sour Cherry Sauce
Elevate your dinner table with this stunning Honey Lacquered Duck with Sour Cherry Sauce, a dish that masterfully blends sweet, savory, and tangy flavors. The whole roasted duck is seasoned with aromatics like garlic, fresh thyme, and orange, then basted to perfection with a luscious honey-soy glaze that creates irresistibly crispy, golden skin. The star accompaniment is a vibrant sour cherry sauce, simmered with dry red wine and a touch of balsamic vinegar to balance the sweetness with a delightful tang. This impressive centerpiece pairs gourmet flavors with approachable techniques, making it ideal for special occasions or when you want to impress your guests. Serve with the sauce drizzled over succulent slices of duck for a meal that’s as beautiful as it is delicious. Keywords: roasted duck recipe, honey lacquered duck, sour cherry sauce, holiday dinner ideas, gourmet duck recipe.
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Recipe Information
Ingredients
- 1 duck (whole, cleaned)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 3 garlic cloves (smashed)
- 1 orange (quartered)
- 4 fresh thyme sprigs
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons unsalted butter
- 2 cups fresh or frozen sour cherries (pitted)
- 0.5 cup dry red wine
- 2 tablespoons granulated sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon cornstarch (optional)
- 1 teaspoon water (for cornstarch slurry, optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck dry with paper towels and trim any excess fat. Prick the skin all over with a sharp knife, being careful not to pierce the meat. This helps to release fat during cooking.
Season the duck generously with kosher salt and black pepper, both inside and out.
Stuff the duck cavity with smashed garlic cloves, orange quarters, and fresh thyme sprigs. Tie the legs together with kitchen twine if desired.
Place the duck on a rack set inside a roasting pan, breast side up.
Roast the duck in the preheated oven for 90 minutes, basting every 30 minutes with the rendered fat collected at the bottom of the pan.
In a small saucepan, combine the honey, soy sauce, and unsalted butter. Heat over low heat, stirring until the butter melts and the glaze is smooth.
After 90 minutes of roasting, brush the duck all over with the honey glaze. Return the duck to the oven and roast for an additional 20-30 minutes, basting every 10 minutes until the skin is golden-brown and crispy.
While the duck finishes roasting, prepare the sour cherry sauce. In a medium saucepan, combine sour cherries, dry red wine, granulated sugar, and balsamic vinegar. Bring to a boil over medium heat, then reduce to a simmer.
Cook the sauce for 15-20 minutes, stirring occasionally, until the cherries soften and the sauce thickens slightly.
If a thicker sauce is desired, dissolve the cornstarch in water to create a slurry, then stir it into the cherry mixture. Cook for another 2-3 minutes until thickened.
Remove the duck from the oven and let it rest for 10-15 minutes before carving.
Serve the duck with the sour cherry sauce drizzled on top or on the side.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 127.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
