Crisp Tender Roast Duck with Cherry Rosemary Sauce
Ingredients
- One 5-pound Pekin (aka Long Island) duck
- Kosher salt and freshly ground pepper
- 1 shallot, peeled and chopped
- 3 cloves garlic, chopped
- 1 cup cherries fresh or frozen, halved and pitted
- 1/2 cup chicken stock, preferably homemade, or low-sodium store bought
- 2 tablespoons cherry or berry whole-fruit preserves
- 2 teaspoons honey
- 1 teaspoon fresh rosemary leaves, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
Instructions
Crisp-Tender Roast Duck with Cherry-Rosemary Sauce serves 4 original recipe by Food Network.
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