Succulent Stuffed Roast Duck with Balsamic Cherry Sauce
Delight your taste buds with this *Succulent Stuffed Roast Duck with Balsamic Cherry Sauce*—a show-stopping dish perfect for special occasions or an indulgent weekend dinner. This recipe features a whole duck roasted to golden-brown perfection, its crispy skin encasing tender, juicy meat infused with the bright, aromatic flavors of orange, lemon, garlic, and fresh herbs like thyme and rosemary. The crown jewel is the balsamic cherry sauce—a rich and tangy reduction of balsamic vinegar, brown sugar, and chicken stock, studded with sweet, juicy cherries for a refined, fruity finish. With just the right balance of savory and sweet, this gourmet recipe promises to elevate your dining experience. Serve it alongside roasted vegetables or buttery mashed potatoes for a meal that’s as elegant as it is irresistible. Perfect for search terms like "roast duck recipe," "holiday duck with cherry sauce," and "stuffed duck dinner ideas."
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Recipe Information
Ingredients
- 1 approximately 4-5 lbs whole duck
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 whole (zested and quartered) orange
- 1 whole (zested and quartered) lemon
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 whole (peeled and lightly crushed) garlic cloves
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 cup chicken stock
- 1.5 cups (pitted) fresh cherries
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Remove any innards from the duck cavity and pat the duck dry with paper towels.
Using a sharp knife, score the duck skin in a crisscross pattern, being careful not to cut into the meat.
Season the duck generously inside and out with kosher salt and black pepper.
Stuff the duck cavity with the orange and lemon quarters, garlic cloves, thyme sprigs, and rosemary sprigs.
Place the duck, breast-side up, on a rack in a roasting pan to allow the fat to drain while cooking.
Roast the duck in the preheated oven for 1 hour. After the first hour, carefully spoon out any accumulated fat from the pan and baste the duck with the rendered fat.
Increase the oven temperature to 400°F (200°C) and continue roasting for another 30-40 minutes, or until the skin is golden brown and crispy and the internal temperature of the duck reaches 165°F (74°C).
While the duck is roasting, make the balsamic cherry sauce. In a medium saucepan, combine the balsamic vinegar, brown sugar, and chicken stock. Bring to a boil over medium heat.
Add the cherries to the saucepan and reduce the heat to a simmer. Let the sauce cook for 10-15 minutes, stirring occasionally, until the cherries soften and the sauce thickens slightly.
In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the cherry sauce and simmer for another 2-3 minutes, or until the sauce thickens to your desired consistency.
Remove the duck from the oven and let it rest for 10 minutes before carving.
Serve the carved duck with the balsamic cherry sauce drizzled over the top and enjoy!
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 48.7 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 27.1 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1102 mg | 23% | |
*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.
