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:

1 jar (12 ounces) cherry preserves

Bing cherries, star fruit and kale, optional

1 to 2 tablespoons red wine vinegar

Equipment:

roasting pan

kitchen thermometer

frying pan

sauce pan

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:

Quickview
285k Calories
2g Protein
0.05g Total Fat
68g Carbs
1% Health Score
Limit These
Calories
285k
14%

Fat
0.05g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
68g
23%

  Sugar
48g
54%

Cholesterol
0.0mg
0%

Sodium
26mg
1%

Get Enough Of These
Protein
2g
5%

Vitamin A
1065IU
21%

Fiber
3g
14%

Vitamin C
6mg
7%

Iron
0.83mg
5%

Calcium
40mg
4%

Copper
0.07mg
3%

Vitamin B2
0.05mg
3%

Selenium
1µg
2%

Folate
7µg
2%

Potassium
53mg
2%

Manganese
0.03mg
1%

Phosphorus
13mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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