Roast Duck with Smoked Sea Salt and Cranberry-Cherry Sauce
Ingredients
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
Preparation
1
Preheat the oven to 325° F.
2
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.
3
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.
4
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.
5
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.
6
Remove the sauce from the heat and stir in the vinegar. Let cool 10 minutes.
7
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.)
8
To serve, carve and divide the duck among 4 plates. Spoon the cranberry-cherry sauce on top.
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About
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.
Yield:
Serves 4
Added:
Monday, December 26, 2011 - 4:36pm
