Duck with Cherries
Chef Alice Waters of Chez Panisse—Berkeley,
Adapted by StarChefs
Yield: 4 to 6 Servings
- 1 duck (about 3 to 4 pounds in size)
- Salt and pepper, to taste
- ½ pound cherries
- 3 Tablespoons Madeira wine
- ¼ cup chicken or duck stock
Remove any fat from the cavity of the duck. Pierce the skin of
the legs and breast with the tip of a small sharp knife or the tines
of a sharp fork; this helps the fat to render out as the duck roasts.
Preheat the oven to 400 degrees Fahrenheit.
Salt and pepper the duck, then roast it for about 45 minutes, turning
it from side to side every 10 minutes and finishing with the breast
up (the duck should still be a bit too rare). Pour and skim off
as much fat as you can from the pan and add the cherries, Madeira,
and stock. Roast 15 more minutes. The duck should still be pink
next to the bone. When the duck is done, let it rest for 15 minutes.
To carve, remove the legs and slice the breast, reserving all the
roasting juices, which should be skimmed again before serving. Taste
the juices and adjust the seasoning to taste. Serve the duck garnished
with the cherries and the pan juices.