Five-Spice Roasted Duck with Cherry and Port Sauce | Cameron Hamilton

Cameron Hamilton

Name: Five-Spice Roasted Duck with Cherry and Port Sauce
Prep time: 30 min
Cook time: 3 h
Total time: 210 min
Yield: 2
Ingredients: Colo-Pac Produce, Inc. Shallots Onions; Kerrygold Butter, Pure Irish; McCormick® Whole Black Pepper; SIGNATURE SELECTS Balsamic Vinegar; Josh Cellars Cabernet Sauvignon; Cara Cara Orange; Mixed Chicken (8 Pieces); Halal Maple Leaf Farms Whole Duck; SUE BEE® Sea Salt Honey; Fresh Organic Sweet Cherries; O Organics Rosemary, Organic; El Guapo Garlic Powder; Morton Iodized Salt, 26 Ounce

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Five-Spice Roasted Duck with Cherry and Port Sauce

Serves 230 mins prep3 hours cook

Replace your Thanksgiving turkey with this recipe! You can also use this recipe with chicken or turkey, but duck is preferred.

0 servings

What you need

white onion

sweet butter

ground black pepper

tbsp balsamic vinegar

cabernet sauvignon

qt orange

cup chicken

duck

tbsp honey

dried cherries

rosemary

garlic powder

oz salt

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Instructions

1. Prepare Duck: Preheat oven to 375°F. Rinse and pat duck dry. Season cavity with salt, pepper, five-spice. Stuff with orange, rosemary, shallots. Rub skin with salt, pepper, garlic, onion powder, rosemary, five-spice. Place on rack in roasting pan.
2. Roast Duck: Roast 1 hour, then prick skin, avoiding meat. Roast 1-1.5 more hours until skin is crisp (165°F thigh temp). Tent with foil if browning too quickly. Baste with fat in last 30 mins. Rest 15 mins before carving.
3. Sauce: Sauté shallot. Add cherries, port, stock, vinegar, honey, five-spice. Simmer until reduced by half and thick. Finish with butter, salt, pepper.
4. Serve: Carve duck, serve with sauce.

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