Long Island Duck with Cherries
Prep: 15 min
Cook: 90 min
Total: 105 min
Serves: 5
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Roasted to a golden perfection, this succulent Long Island duck is a showstopper that transforms any dinner into a special occasion. With its crispy skin and tender meat, the dish is elevated by a rich brown sauce and the tartness of sour cherries, creating a harmonious blend of flavors that will impress your guests. Ideal for festive gatherings or a cozy family meal, this recipe is sure to become a cherished favorite for those who enjoy gourmet home cooking.
Ingredients
Ingredients
- 2 - Young Long Island Ducks
- 1 - Salt
- 1/4 Cup Kirsch
- 1 1/2 Cups Brown Sauce
- 1 Cup Sour Cherries
- 1 - Black Pepper
Directions
Directions
- Rub ducks inside and out with salt; place on rack in shallow pan.
- Roast at 350 degrees for 12 to 13 minutes per pound.
- Duck is done when leg joints move easily.
- Temperature may be increased to 500 degrees last 15 minutes of baking for crisper duck, if desired.
- Remove ducks to hot platter.
- Skim off all excess fat from pan.
- Add kirsch to pan; scrape up particles in bottom.
- Add to brown sauce in small saucepan; bring to a boil.
- Reduce heat; simmer for 2 to 3 minutes.
- Add cherries; bring to boiling point.
- Add salt and pepper to taste, if needed; pour around duck.
- Canned brown gravy may be substituted for brown sauce.
Nutrition
Per serving · 5 servingsCalories
650
Fat
40 g
Saturated fat
12 g
Carbohydrates
20 g
Sugar
10 g
Fiber
2 g
Protein
50 g
Sodium
800 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 - Young Long Island Ducks
- 1 - Salt
- 1/4 Cup Kirsch
- 1 1/2 Cups Brown Sauce
- 1 Cup Sour Cherries
- 1 - Black Pepper
