Duck with Cherry Sauce

Duck with Cherry Sauce might be just the side dish you are searching for. This recipe makes 5 servings with 285 calories, 2g of protein, and 0g of fat each. For $1.89 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 34 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. If you have cherry preserves, dried bing cherries, red wine vinegar, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Overall, this recipe earns a not so amazing spoonacular score of 15%. If you like this recipe, you might also like recipes such as Roast Duck With Dried Cherry Sauce, Duck Breast with Double-Cherry Sauce, and Duck Breast with Cherry-Pepper Sauce.

Servings: 5

Preparation duration: 15 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired. Yield: 4-5 servings. Originally published as Duck with Cherry Sauce in Taste of HomeDecember/January 2001, p35 Nutritional Facts 6 ounces cooked duck equals 664 calories, 41 g fat (14 g saturated fat), 123 mg cholesterol, 86 mg sodium, 44 g carbohydrate, 0 fiber, 28 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together.

2. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (

3. Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving.

4. Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through.

5. Serve with duck.

6. Garnish platter with fruit and kale if desired.

Nutrition Information:

covered percent of daily need