Port Cherry Roast DuckRecipe By: King Cole
Famous for their farm fresh duck, King Cole shares a festive recipe to serve at your Christmas feast.
Deep golden glazed duck is perfect for any holiday table. Matched with the intensely subtle sweetness of port and tang of dried cherries, the extra crispy skin of this recipe will be a welcome change for family and friends. Just add roasted Brussels sprouts and potatoes, and you’ve got a crowd-pleasing main course.
- 1 King Cole whole duck, about 2.5 kg/5 lbs.
- 1 tbsp (15 mL) canola oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 2 cups (500 mL) ruby red port
- ½ tsp (2 mL) Kosher or sea salt
- 12 fresh sage leaves
- 2 more shallots, halved
- 1/2 cup (125ml) dried cherries
- Trim excess skin and fat from duck and reserve for another use.
- Place duck on rack in roasting pan. Set aside.
- In a small saucepan, heat oil over medium heat and cook shallot and garlic for about 6 minutes or until softened. Add port and bring to the boil. Reduce heat and simmer for about 15 minutes or until reduced by half.
- Using a small paring knife, pierce skin a few times; sprinkle duck with salt, inside cavity and on skin. Place fresh sage leaves (or 1 tablespoon of dried sage leaves) and shallots into duck cavity. Remove about 1/2 cup (125 mL) of the port mixture and brush all over duck. Add dried cherries into remaining port and set aside. Place duck in center of a 325º F (160º C) oven and roast for about 3 hours or until skin is crisp and golden brown. Let stand for 10 minutes before cutting.
- Reheat port and cherries and serve with duck.
Chef’s Tip: Place reserved duck skin and fat in saucepan and slowly render the fat over medium low heat until skin is crispy. Remove skin and use duck fat to stir-fry vegetables, roast potatoes or as you would a vegetable oil in recipes.