Glazed Duck with Savory Sage and Cherry Reduction
Experience an exquisite blend of rich, succulent duck with a vibrant, sour cherry reduction. The deeply caramelized glaze, laced with hints of sage, honey, and balsamic vinegar, transforms the duck into a decadent centerpiece. Accompanied by a tart and slightly sweet cherry sauce, this dish makes for a perfect gourmet dining experience. Excellent when paired with steamed or roasted broccoli, this recipe is designed for those who appreciate sophisticated flavors and elegant presentation.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
sage leaves
10-12 (whole)
water
1 cup
honey
3 tablespoons
balsamic vinegar
3 tablespoons
soy sauce
3 tablespoons
pitted sour cherries with juices
1 1/2 cups
ground cinnamon
1/8 teaspoon
duck
5 pounds (cleaned and patted dry)
Instructions
1
In a small saucepan, combine 10-12 sage leaves with 1 cup of water and bring to a boil. Simmer for 7 minutes, then remove from heat and discard the leaves. Set the sage infusion aside to cool.
2
Thoroughly wash the duck, then pat it dry with paper towels. Generously season with salt, and place on a plate in the refrigerator to allow the skin to air-dry for 1 to 2 hours.
3
In another saucepan, mix the cooled sage infusion, honey, balsamic vinegar, and soy sauce. Bring this mixture to a boil over medium-high heat, reducing it until it becomes slightly syrupy. Measure out approximately 1/3 cup plus 1 tablespoon of this glaze for later use and keep the remainder in the saucepan.
4
Preheat your oven to 415°F.
5
Place the duck breast-side down in a roasting pan and roast for 30 minutes. Drain off and retain the rendered fat. Turn the duck breast-side up and roast for another 30 minutes, draining the fat again.
6
Brush the duck with a portion of the honey glaze and continue roasting for 15 minutes. Afterward, turn the duck breast-side down again and apply more glaze. Repeat this process once more after 15 minutes, then turn the duck breast-side up for a final glazing. Roast for a last 15-minute interval, totaling 2 hours of roasting time and 4 applications of glaze.
7
Remove the duck from the oven and let it rest for 10 minutes.
8
Meanwhile, pour off the retained duck fat for future culinary use. Transfer the collected duck juices to the saucepan with the remaining glaze. Add the cherries with their juices and the ground cinnamon, then bring to a boil. Simmer for 7-8 minutes until the sauce thickens. For a thicker sauce, sprinkle 1/2 to 3/4 teaspoon of cornstarch over the cherries.
9
Carve the duck into quarters and serve warm with the cherry reduction sauce.
10
Note: If you do not have a double-lined roaster, drain the fat from the duck more frequently during roasting to ensure optimal results.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the title of this recipe?
The recipe is titled Glazed Duck with Savory Sage and Cherry Reduction.
How many people does this duck recipe serve?
This recipe yields approximately 4 servings.
What size duck is required for this dish?
A 5-pound duck is needed for this recipe.
How many sage leaves are used for the infusion?
The recipe calls for 10-12 whole sage leaves.
How long should the sage leaves simmer in water?
The sage leaves should simmer for 7 minutes before being discarded.
What is the purpose of air-drying the duck in the refrigerator?
Air-drying the duck skin for 1 to 2 hours helps achieve a better texture after seasoning with salt.
What ingredients make up the honey glaze?
The glaze consists of a sage infusion, 3 tablespoons of honey, 3 tablespoons of balsamic vinegar, and 3 tablespoons of soy sauce.
What temperature should the oven be preheated to?
The oven should be preheated to 415 degrees Fahrenheit.
How long should the duck roast in its first position?
The duck should roast breast-side down for the first 30 minutes.
What is the total roasting time for the duck?
The total roasting time is 2 hours.
How many times should the glaze be applied?
The glaze is applied a total of 4 times during the second hour of roasting.
How often should the duck be glazed?
The duck should be glazed every 15 minutes during the final hour of roasting.
What should be done with the rendered duck fat?
The rendered fat should be drained off and retained for future culinary use.
How long should the duck rest after being removed from the oven?
The duck should rest for 10 minutes before carving.
What ingredients are added to the remaining glaze to make the sauce?
The remaining glaze is combined with duck juices, pitted sour cherries with their juices, and ground cinnamon.
What type of cherries are used in the reduction?
The recipe uses 1 1/2 cups of pitted sour cherries with juices.
How much cinnamon is included in the sauce?
The recipe uses 1/8 teaspoon of ground cinnamon.
How long does the cherry sauce need to simmer?
The sauce should simmer for 7-8 minutes until it thickens.
What can be added to make the cherry sauce thicker?
You can sprinkle 1/2 to 3/4 teaspoon of cornstarch over the cherries to thicken the sauce.
How should the duck be carved for serving?
The duck should be carved into quarters.
What side dish is recommended to accompany this glazed duck?
It is excellent when paired with steamed or roasted broccoli.
Should the sage leaves be left in the glaze?
No, the sage leaves should be discarded after the infusion is simmered.
How much glaze should be set aside for brushing during roasting?
Measure out approximately 1/3 cup plus 1 tablespoon of the glaze for brushing.
What should you do if you do not have a double-lined roaster?
If you do not have a double-lined roaster, drain the fat from the duck more frequently during roasting.
In what order do you flip the duck during roasting?
The duck starts breast-side down, then breast-side up, and continues to be flipped between applications of glaze.
What are the primary flavors of the reduction sauce?
The sauce features a tart and slightly sweet flavor from sour cherries and balsamic vinegar.
What kind of vinegar is used in this recipe?
Balsamic vinegar is used to provide acidity and depth to the glaze.
Is the duck seasoned before or after air-drying?
The duck is generously seasoned with salt before being placed in the refrigerator to air-dry.
Is this recipe suitable for formal occasions?
Yes, it is designed for sophisticated flavors and elegant presentation, making it perfect for holidays and gourmet dining.
What tool should be used to dry the duck after washing?
Paper towels should be used to thoroughly pat the duck dry.