Duck with Wine & Cherries

Rich and flavorful, with a cherry wine sauce, Duck with Wine & Cherries is easy to make and good enough for a special occasion.  Rich and flavorful, with a cherry wine sauce, Duck with Wine & Cherries is easy to make and good enough for a special occasion.

I hesitated to include this recipe in my blog. After all, duck isn’t an everyday menu item. 

But I had the ducks. Gifted to me by my brother from some trading he did with a game farm (you gotta know my brother…). So either way, I was going to test a recipe.  Rich and flavorful, with a cherry wine sauce, Duck with Wine & Cherries is easy to make and good enough for a special occasion.

I searched the internet and ended up at Hunter Angler Gardener Cook. Their recipe sounded good, but I didn’t have the grapes. Or the shallots. And did I mention I was out of thyme?

Are you still in “don’t go to the grocery store” mode? I try to shop every two weeks—and even then, by curbside pickup if possible. This meant no running to the store for my missing ingredients. In the end, I found substitutes and… still delicious!  Rich and flavorful, with a cherry wine sauce, Duck with Wine & Cherries is easy to make and good enough for a special occasion.

The flavor of duck is very rich–and the wine and cherry sauce was a perfect compliment. I couldn’t believe I got so much flavor by throwing a few ingredients in the bottom of a braiser, plopping a couple ducks on top and roasting.

I had left the duck sitting in the freezer for far too long because I was too intimidated to find a recipe–silly me.  Fortunately, they weren’t freezer burned! It’s just another testament to not letting doubt get the better of you!

But success of my Duck with Wine & Cherries meant I really did have a problem. If I didn’t blog the recipe, I’d lose it. And in that case, my brother would be by again next year with more duck. Isn’t that how life works?

In the end, I decided to post it (obviously 🙂 ).  Because truly, it was so good, that now I’m going to need to go out and find some more duck myself.

Rich and flavorful, with a cherry wine sauce, Duck with Wine & Cherries is easy to make and good enough for a special occasion.

Duck with Wine & Cherries

Yield: 4
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes

Rich and flavorful, with a cherry wine sauce, Duck withWine & Cherries is easy to make and good enough for a special occasion.

Ingredients

  • 2 whole small wild ducks, or 1 large wild or a domestic duck
  • Salt
  • 2 cups pitted cherries, about 8 ounces
  • One large onion, coarsely chopped
  • 2 bay leaves
  • 8 sprigs of marjoram
  • 1 cup duck or chicken stock
  • 1 cup red wine

Instructions

Preheat the oven to 400F. Rub salt into the duck skin. Put the remaining ingredients into the bottom of a heavy pot with a lid, like a braiser or Dutch oven, then set the ducks on top. Cover the pot and roast in the oven for 90 minutes.

Uncover the pot and continue roasting to let the sauce reduce and the duck skin crisp up. Mine took about 45 minutes, but the original recipe says it may be as quick as 15 for very lean ducks, so check early and watch carefully.

Slice the ducks in half lengthwise and set onto four plates. Remove the bay leaves and marjoram stems, them spoon a generous portion of sauce next to each duck half. Serve immediately.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 90mgSodium: 297mgCarbohydrates: 17gFiber: 2gSugar: 10gProtein: 23g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Rich and flavorful, with a cherry wine sauce, Duck with Wine & Cherries is easy to make and good enough for a special occasion.

13 thoughts on “Duck with Wine & Cherries

  1. David Scott Allen

    Like you, I shop every two weeks… (with the exception of my green grocery pick up at the farmers market every week). That means I run out of all sorts of things during the fortnight (I am very much enjoying using the term “fortnight“) and have to make substitutions. Yours here are brilliant, and I can only imagine how wonderful it tastes. I have duck breasts in the freezer, and I also have frozen cherries so I could put this together pretty easily. It’s amazing what unusual things we have in our freezer sometimes, isn’t it? I also found I have two pheasants waiting to be used. I wonder when they’re going to show up on the blog.

    1. Inger Post author

      I need to do more savory pies. I love the idea! Right now, it is too hot here–I think we’re headed to a record summer. But it sounds so cozy for winter, I’ll have to make a note!

  2. Thao @ In Good Flavor

    I had my first dental cleaning today since COVID turned everything upside-down. It was nerve racking but they went through extreme measures to keep things disinfected. I love how this looks and sound so elegant but so easy to make!

    1. Inger Post author

      I have a cleaning in two weeks. My teeth need it so bad, I wasn’t going to put it off. Glad to hears yours went well.

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