Roast Duck
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Ingredients
- 1 Duck (4-5 Lbs)
- 2 tablespoons Kosher Salt
- 1 tablespoon Herbs de Provence
- 1 quart Water
- 1 Medium Orange (juice and zest)
- 2 tablespoons Soy Sauce
- 1 tablespoon Lemon Juice
- 1/2 cup Dry Sherry
- 1 cup Dried Cherries
- 1 tablespoon Corn Starch
Note
Take any leftovers and shred them to serve as tacos, take small flour tortillas and spread them with hoisin sauce, and sliced scallions for a lunch treat!
Directions
| Step 1 | |
 Preheat oven to 300F Make small incisions in the skin of the duck on both the breast and back sides, taking care not to pierce meat | |
| Step 2 | |
| Put duck,, breast side down on the rack of a roasting pan | |
| Step 3 | |
| Liberally salt skin of duck ,and sprinkle with half the herbs, put water into bottom of roasting pan, use less water if duck touches it, and add more water as needed | |
| Step 4 | |
| Cook for one hour and thirty minutes, remove pan from oven, turn duck breast side up. Apply salt and herbs to breast side of duck, add more water to pan (if needed) put back into oven for an additional one hour. | |
| Step 5 | |
| Remove duck from oven and turn heat up to 400F. When oven reaches temperature put duck back into oven for twenty minutes to crisp skin. | |
| Step 6 | |
 Cut duck into halves or quarters. | |
| Step 7 | |
| For Sauce: To make the cherry sauce, place the orange juice and zest, soy sauce, lemon juice, sherry and cherries in a medium saucepan over high heat. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Mix cornstarch with 1 TBL cold water and make a slurry Stir slurry into sauce. Cook for another minute until the sauce thickens. Serve with the duck. | |