Roast Duck with Cherry Rhubarb Sauce
Immerse your taste buds in the delectable harmony of sweet and savory with this Roast Duck with Cherry Rhubarb Sauce. Perfectly crisped and tender roasted duck is seasoned with a blend of garlic, onion, and black pepper for a flavorful foundation, but the true star is the vibrant sauce. A delightful medley of sweet cherries, tangy rhubarb, honey, and a splash of balsamic vinegar creates a luscious topping that complements the richness of the duck beautifully. This elegant dish, ideal for special occasions or dinner parties, boasts bold, seasonal flavors and simple roasting techniques, making it a hit with both novice cooks and seasoned chefs. Serve it alongside roasted vegetables or creamy mashed potatoes for a show-stopping meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 whole duck (approximately 4-5 lbs)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup fresh rhubarb, chopped
- 1.5 cups pitted sweet cherries (fresh or frozen)
- 0.5 cup orange juice
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon ground ginger
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Remove any giblets from the cavity of the duck and pat the duck dry with paper towels.
Season the duck inside and out with salt, black pepper, garlic powder, and onion powder.
Score the skin of the duck in a crosshatch pattern, being careful not to cut into the meat.
Place the duck on a roasting rack set in a roasting pan, breast side up.
Roast the duck in the preheated oven for 1 hour, then carefully flip it over and roast for another 30 minutes.
Flip the duck back to breast side up and roast for an additional 30 minutes, or until the skin is crispy and the internal temperature of the thickest part of the thigh reads 165°F (74°C).
While the duck is roasting, prepare the cherry rhubarb sauce. In a medium saucepan, combine the chopped rhubarb, pitted cherries, orange juice, honey, balsamic vinegar, and ground ginger.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the fruit is soft and the flavors have melded.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the sauce and cook for another 1-2 minutes until thickened. Remove from heat and set aside.
Once the duck is done roasting, let it rest for 10 minutes before carving.
Serve the carved duck with the cherry rhubarb sauce drizzled over the top or on the side.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 20.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 690 mg | 15% | |
*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.
