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Whole roasted duck with crispy skin and cherry glaze on a platter
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5 from 1 vote

Balsamic Cherry Glazed Whole Duck

This cherry-glazed duck has rich flavor and crispy skin with a tangy glaze. There’s a simple secret that makes it turn out perfectly every time.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 people
Calories 700kcal
Author Beth Neels
Cost $15

Equipment

Ingredients

For Duck

  • 6 pound duck
  • 1 large carrot cut into large chunks
  • 1 small onion quartered
  • 1 large stalk celery with tops cut into large chunks
  • salt
  • pepper
  • 2 teaspoon Olive Oil

For Glaze

  • 3/4 cup cherry preserves
  • 1/4 cup Balsamic Vinegar
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon minced fresh rosemary chopped
  • 1/8 teaspoon sage, dried
US Customary - Metric

Instructions

For Duck

  • Wash and dry duck thoroughly, inside and out. Either poke holes into the skin being careful not to pierce the meat or use a sharp knife to score the skin in a crisscross pattern. Season duck inside and outside with salt and pepper. Place onion, celery and carrot in the cavity.
  • Place on roasting pan that has a wire rack, breast side down.
  • Bake at 300°F for one hour. Carefully remove the duck from the oven and flip it over so that it is breast side up. Bake again for another hour and repeat the process two more times, so that it cooks for the last hour breast side up. The last 45 minutes or so, brush the skin with the cherry balsamic glaze.
  • Let rest for at least 30 minutes before cutting.

Grilling Instructions

  • Preheat to 300°F with flames on only one side. Grill on the unlit side of the grill.
  • Grill at 300°F for one hour, breast side down, on the unlit side of the grill. Flip it over so that it is breast side up. Grill again for another hour and repeat the process two more times, so that it cooks for the last hour breast side up. The last 45 minutes or so, brush the skin with the cherry balsamic glaze.

For Glaze

  • Use to same pan you melted the butter in. Place all of the ingredients in the pan. Bring to a boil then reduce the heat to very low, simmering for 30-60 minutes until thick.

Notes

If you use the method described above, I guarantee that you will not have a greasy duck! It will be moist, crispy and delicious.
Leftovers can be refrigerated for 3-4 days.
Reheat briefly in the microwave, or eat it cold on salads. 
It's best not to refreeze.

Nutrition

Calories: 700kcal | Carbohydrates: 137g | Protein: 98g | Fat: 284g | Saturated Fat: 96g | Cholesterol: 558mg | Sodium: 3036mg | Potassium: 2088mg | Fiber: 12g | Sugar: 58g | Vitamin A: 4550IU | Vitamin C: 28.4mg | Calcium: 305mg | Iron: 21mg