Roast Duck with Smoked Sea Salt and Cranberry-Cherry Sauce


For the Roast Duck
1 4 1/2-5 lb duck, giblets removed, rinsed and patted dry
smoked sea salt
freshly ground black pepper
1 small onion, quartered
2 celery ribs, each cut into 3 pieces
3 cups chicken broth, plus more as needed
For the Cranberry-Cherry Sauce
1 cup fresh cranberries
1/2 cup chopped, pitted bing cherries
1/2 cup white sugar
1/2 cup water
1 tbsp balsamic vinegar
sea salt
freshly ground black pepper


Preheat the oven to 325° F.
Score the skin and fat layer of the duck with a sharp knife, being careful not to cut into the meat just below the fat.
Rub the outside and cavity generously with smoked salt and pepper. Place the duck breast-side up on a rack in a roasting pan and scatter the onion and celery pieces in the bottom of the pan. Pour in the chicken broth.
Roast the duck until medium-done, about 2 hours. Use a meat thermometer to check for a reading of 145° F. (Add more chicken broth to the pan during roasting if it becomes dry.) Remove the duck to a cutting board and let rest 10 minutes before carving.
Meanwhile, combine the cranberries, cherries, sugar, and water in a saucepan. Bring to a boil, reduce the heat to low, and simmer until the cranberries pop and the sauce is slightly thickened, about 20 minutes.
Remove the sauce from the heat and stir in the vinegar. Let cool 10 minutes.
Place the sauce in a food processor and process until smooth. Return to the saucepan, season with salt and pepper, and keep warm until ready to use. (Can be made 1 day ahead. Rewarm gently before serving.)
To serve, carve and divide the duck among 4 plates. Spoon the cranberry-cherry sauce on top.


Smoked sea salt is available in spice shops or online. As the name implies, it adds a deliciously smoky flavor as it melts into meat and poultry. Add freshly ground black pepper for all the seasoning you need.

Note: If you prefer your duck cooked rare, remove it from the oven when a thermometer reads 135° F.


Serves 4


Monday, December 26, 2011 - 4:36pm

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