Whole Roast Duck with Cherry Sauce

cooksillustrated.com

food_from_my_seoul

subheading: Duck:

1 (5½- to 6-pound) Pekin duck, neck and giblets reserved if making stock

2 tablespoons kosher salt, divided

1 tablespoon maple syrup

1 ½ teaspoons soy sauce

subheading: Cherry Sauce:

3 tablespoons maple syrup

2 tablespoons red wine vinegar

2 teaspoons soy sauce

1 teaspoon cornstarch

¼ teaspoon pepper

1 sprig fresh thyme

9 ounces frozen sweet cherries, quartered

subheading: KEY EQUIPMENT:

Roasting Pans with Racks

Chef's Knives

Carving Boards

subheading: BEFORE YOU BEGIN:

Pekin ducks may also be labeled as Long Island ducks and are typically sold frozen. Thaw the ducks in the refrigerator for 24 hours. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, use 25 percent less. Do not thaw the cherries before using. If desired, pulse the cherries in a food processor until coarsely chopped. In step 4, the crumpled aluminum foil prevents the rendered fat from smoking. Even when the duck is fully cooked, its juices will have a reddish hue. Pekin ducks may also be labeled as Long Island ducks and are typically sold frozen. Thaw the ducks in the refrigerator for 24 hours. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, use 25 percent less. Do not thaw the cherries before using. If desired, pulse the cherries in a food processor until coarsely chopped. In step 4, the crumpled aluminum foil prevents the rendered fat from smoking. Even when the duck is fully cooked, its juices will have a reddish hue.

Note: Ingredients may have been altered from the original.

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