Honey Lacquered Duck With Sour Cherry Sauce

A gorgeous, mahogany-coloured duck. The rich meat is set off by the tart cherry sauce. I would serve this with steamed or roasted broccoli. Developed for the rsc 2004 contest.

Steps

Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil.

Simmer for 7 minutes and remove from heat.

Remove leaves and allow to cool.

Wash the duck out and pat dry with paper towels.

Season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour ).

In a small saucepan , combine sage infusion , honey , balsamic vinegar and soy sauce and bring to the boil.

Boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2 / 3 of a cup.

Pour 1 / 3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.

Preheat oven to 415f.

Put duck in roasting pan , breast-side-down and roast for an hour.

Turn duck breast-side-up and roast an hour longer.

Brush duck with the honey glaze and continue roasting 15 minutes.

After the 15 minutes , turn duck so that it is breast-side-down again and brush with more honey glaze , do this once more after 15 minutes then turn duck breast-side-up again , bru.

Ingredients

sage, water, honey, balsamic vinegar, soy sauce, sour cherries, cinnamon, duck