Franconian Cherry Glazed Duck
Franconian Cherry Glazed Duck is a traditional dish from the Franconian cuisine, known for its rich flavors and unique combination of sweet and savory elements.
Ingredients
- 1 whole duck, about 5-6 pounds
- 1 cup pitted cherries
- 1/2 cup red wine
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the duck inside and out, and pat dry with paper towels.
- Season the duck with salt and pepper, inside and out.
- In a saucepan, combine the cherries, red wine, honey, and balsamic vinegar. Simmer over medium heat until the cherries are soft and the liquid is slightly reduced, about 15 minutes.
- Place the duck on a rack in a roasting pan. Brush the cherry glaze over the duck, and pour any remaining glaze into the bottom of the pan.
- Roast the duck in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F (75°C).
- Let the duck rest for 10 minutes before carving. Serve with the remaining cherry glaze on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 30g
Supplies
Roasting pan Basting brush Meat thermometer
Tools
Oven Saucepan
Serving suggestions
Serving Suggestion: Franconian potato dumplings and steamed vegetables
Tips & tricks
Tip: For a crispier skin, increase the oven temperature to 400°F (200°C) for the last 15 minutes of cooking.
Cost
$25