Roasted Duck with Orange Cherry Sauce and Fruit Cavity Stuffing
This elegant roasted duck features a two-step cooking process that ensures tender, flavorful meat. The duck is first roasted at high heat, then braised in a mixture of orange juice, apple juice, and sweet wine for deep flavor penetration. Apple and orange stuffed in the cavity infuse the meat from within, while apricot jam creates a beautifully glazed skin. The accompanying cherry sauce combines tart sour cherries with orange juice and apricot jam, thickened with potato starch and brightened with lemon juice and fruit liqueur. Perfect for special occasions and holiday meals when you want to impress guests with restaurant-quality presentation.
Ingredients
- 1 whole duckchicken1:1poultry
reduce cook time to 1 hour total
- 1 Cortland or granny smith apple, peeled
- 1 orange, peeled
- Haddar Kosher Salt, for sprinkling
- 1 clove garlic, crushed
- 2 tablespoons Tuscanini Apricot Jam
- 1 cup orange juice
- ½ cup apple juice
- 1 cup sweet white or pink wine (such as Bartenura Moscato or Malvasia)
- black pepper, for sprinkling
- 1 15-oz. can sour cherries
- ½ cup orange juice
- ⅓ cup Tuscanini Apricot Jam
- 2 tablespoons Manischewitz Potato Starch, dissolved in 1/4 cup cold water
- ¼ cup sugar
- 2 teaspoons lemon juice, freshly squeezed
- 2 tablespoons fruit liqueur, ensure flavor is gluten freeorange extract1 tspalcohol-free
omit or use extract
Instructions
- 1
Preheat oven to 400°F and wash duck, patting dry with paper towels
- 2
Place duck in roasting pan and insert apple and orange into cavity
- 3
Sprinkle skin with kosher salt and pepper, then rub with garlic
- 4
Smear apricot jam over skin, cover well and bake for 1 hour
- 5
Remove pan and pour out all accumulated liquid
- 6
Pour orange juice, apple juice and wine over duck, then cover
- 7
Lower oven temperature to 325°F and bake for 1 and 1/2 hours
- 8
Uncover and cook for additional 20 minutes
- 9
For sauce, combine all sauce ingredients in pot and bring to simmer
- 10
Cook sauce until thickened, stirring occasionally and breaking up cherries
- 11
Pour warm cherry sauce over duck before serving
Tips
Pour out accumulated fat and juices after the first hour to prevent greasy results and ensure the braising liquid penetrates properly.
Break up the cherries while stirring the sauce to create a chunky texture that coats the duck beautifully.
Let the duck rest for 10 minutes before carving to allow juices to redistribute throughout the meat.
Good to Know
Refrigerate leftover duck up to 3 days. Store sauce separately up to 5 days.
Duck can be roasted day before and reheated. Sauce can be made 2 days ahead.
Serve immediately while duck skin is crispy. Sauce should be warm when poured over duck.
Common Mistakes
Don't skip pouring out fat after first hour to avoid greasy braising liquid
Cover tightly during braising to prevent duck from drying out
Don't overcook sauce to avoid breaking or curdling from potato starch
Substitutions
omit or use extract
FAQ
Can I use chicken instead of duck?
Yes, use whole chicken and reduce total cooking time to about 1 hour. Check internal temperature reaches 165°F.
What if I can't find sour cherries?
Use fresh or frozen tart cherries, or substitute with cranberries. Adjust sugar to taste since sweetness varies.
How long will the leftovers keep?
Refrigerate duck up to 3 days and sauce up to 5 days. Reheat gently to maintain texture.