Roast Duck with Sour Cherries

1 hour 40 minute
You can prepare this dish also with cherries. Instead of flour, you can also use food starch mixed well with little water. You can substitute caster sugar by honey or powdered sugar as sweetener.


Cut the duck into 12 pieces. Salt and put aside the cuts. Dice the bacon. Peel the vegetables, finely chop the onion and slice the carrot and the parsnip.

Sear the bacon with 3 tbsp oil, then add the onions first followed by the vegetables, and roast them. Add the meat and continue to roast. Add the tomato paste and mix the whole. Pour 250 ml sweet red wine and some water over it, cover, and simmer it on low heat for an hour or until tender. Meanwhile make up the cooking liquid boiling away, if needed. Transfer the meat into another pan.

Leave the meat gravy to rest for 10 minutes, scoop off the fat and press the gravy and the vegetables through a sieve. Sear flour with the remaining 3 tbsp oil, add sugar and the liquid that the duck was cooking in. Bring it aboil, than thin it with some wine. Season it with cinnamon, cloves and grated lemon zest. Throw sour cherries into the sauce. Pour it over the duck and boil it for 2-3 minutes. Garnish it with roast potatoes.


Serves 4

Cooks in 1H 40M

Nutrition per serving: 812 kcal

Phase photo

Serves 4 persons
  • 1 smaller oven-ready roaster duckling
  • salt
  • 50 g smoked bacon
  • 1 small onion
  • 1 large carrot
  • 1 medium-sized parsnip
  • 6 tbsp oil
  • 1 heaping tbsp tomato paste
  • ca. 500 ml sweet red wine
  • 1 tbsp flour
  • 2 tbsp caster sugar
  • 1 pinch ground cinnamon
  • 1 pinch of ground cloves
  • zest of 1/2 lemon
  • 500 g pitted sour cherries (fresh or deep frozen)

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