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Spicy Roast Duck with Cherry Sauce

Course Dinner, Main Course
Cuisine All-American
Keyword Cherry, dry rub, duck, spicy
Servings 4 Servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 duck trimmed of all fat and excess skin
  • 4 to 6 oranges each orange cut into 4 wedges
  • 2 shallots peeled and cut in half
  • 6 cloves garlic peeled
  • Dry Rub Mix:
  • 2 tablespoons salt
  • 1/4 cup dry onion soup mix
  • 1 tablespoon cayenne pepper
  • 1 tablespoon black pepper
  • 2 tablespoons paprika
  • 2 tablespoons dried basil
  • 2 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Cherry Sauce:
  • 8 ounce jar cherry preserves
  • 1/2 cup sugar
  • 1 cup water
  • 2 tablespoons orange juice
  • 2 tablespoons cranberry juice cocktail
  • 1/2 cup teriyaki sauce
  • 2 tablespoons cornstarch

Instructions

  • Heat oven to 400º Blend all dry rub ingredients together.
  • In a roasting pan place oranges. Put shallots and garlic in duck cavity. Dust the duck with dry rub seasoning. Cover the pan with heavy duty foil. Bake at 400º for 2-1/2 hours.
  • Prepare Cherry Sauce:
  • Mix together cherry preserves, sugar, water, orange juice, and cranberry juice in a 2-quart saucepan.Stirring constantly, bring mixture to a boil. Reduce heat, simmer 10 to 15 minutes. Mix together the teriyaki sauce and cornstarch. Add to raspberry jam mixture and heat until thick.
  • Uncover duck, drain excess fat in bottom of roaster.
  • Baste duck with sauce and cook 45 minutes longer, uncovered, basting with sauce every 10 minutes. Left-overs make a yummy sandwich.