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
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.View original recipe