Apricot-Glazed Roast Duck with Cherry Reduction

Apricot-Glazed Roast Duck with Cherry Reduction ingredients

• 5 lbs whole duck
• 1 tbsp salt
• 0.5 tsp black pepper
• 0.5 cup apricot preserves
• 1 tbsp Dijon mustard
• 1 tbsp rice vinegar
• 1 tsp fresh ginger
• 2 tbsp duck fat
• 1 large shallot
• 2 cloves garlic
• 1 cup chicken broth
• 0.5 cup dried cherries
• 0.5 cup red wine
• 3 sprigs fresh thyme sprigs
• 1 tsp sugar
• 0.25 tsp salt
• 0.125 tsp black pepper

How to make Apricot-Glazed Roast Duck with Cherry Reduction

1. Preheat your oven to 375°F (190°C). Remove the duck from its packaging, remove any giblets or neck from the cavity, and pat it thoroughly dry inside and out with paper towels. Prick the duck skin all over with a sharp fork or skewer, being careful not to pierce the meat, to allow fat to render during cooking.
2. Score the duck breast skin in a crosshatch pattern using a sharp knife, again without cutting into the meat. Season the duck generously inside and out with 1 tablespoon of salt and 1/2 teaspoon of black pepper.
3. Place the duck breast-side up on a rack in a roasting pan. Roast for 30 minutes at 375°F (190°C), then reduce the oven temperature to 325°F (160°C) and continue roasting for another 1 hour and 30 minutes to 2 hours, or until an internal thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Periodically spoon out any rendered fat from the roasting pan, reserving 2 tablespoons for the cherry reduction.
4. While the duck roasts, prepare the apricot glaze. In a small saucepan, combine 1/2 cup apricot preserves, 1 tablespoon Dijon mustard, 1 tablespoon rice vinegar, and 1 teaspoon grated fresh ginger. Heat over medium-low heat, stirring until the preserves are melted and the glaze is smooth.
5. During the last 30 minutes of roasting, brush the duck generously with half of the apricot glaze. Continue roasting, brushing with the remaining glaze every 10 minutes until the duck is beautifully browned and glazed.
6. Once cooked, carefully transfer the duck to a cutting board and tent it loosely with foil. Let it rest for at least 15-20 minutes before carving; this allows the juices to redistribute, resulting in more tender meat.
7. To make the cherry reduction, heat the reserved 2 tablespoons of duck fat in a small saucepan over medium heat. Add 1 large minced shallot and cook until softened, about 3-4 minutes, then stir in 2 minced garlic cloves and cook for another minute until fragrant.
8. Pour in 1 cup chicken broth, 1/2 cup dried cherries, 1/2 cup red wine, 3 fresh thyme sprigs, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the mixture to a simmer and cook, stirring occasionally, until the liquid has reduced by half and thickened slightly, about 10-15 minutes.
9. Remove the thyme sprigs from the cherry reduction before serving. Carve the rested duck into portions, arrange on a platter, and serve immediately with the warm cherry reduction spooned over the top.

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