Duck with Cherries and Lemon

Two weekends ago, my friend Hillary and I spent a day at a bunch of food-related places outside DC. At the Chinese supermarket, we saw duck for so cheap that we couldn’t pass it up, and decided to get one and cook it together the following week. The duck came out to something like $10, which was great until it came time to cook it, and the thing was plucked but otherwise intact. We got some hot duck-cleaning tips from the internet, got our hands dirty, and then were prepped to actually cook!

20141013_150125IMG_7964 IMG_7969 IMG_7975Ingredients:

  • 1 duck, about 4-5 pounds
  • 1 lemon, zested, juiced
  • 1 lemon, cut into thin slices
  • 1 tablespoon ground ginger
  • 1/4 cup red wine
  • 2 cups frozen cherries
  • 2 tablespoons butter, softened
  • salt
Hillary has better knife skills than I.

Hillary has better knife skills than I.

Preheat the oven to 400 degrees.

In a saucepan, combine all the ingredients except the duck, butter, and salt. Simmer this mixture until the cherries are soft.

Rinse the duck and then pat dry and place in a roasting dish. Prick the duck all over with a fork. Rub the butter all over the skin, then sprinkle lightly with salt. Pour half of the cherry-lemon mixture over it and place the dish in the oven.

IMG_7978Bake 1 1/2 hours, basting occasionally with a large spoon, then check for doneness.

IMG_7988

Google knows all!

Google knows all!

Remove to a serving platter for several minutes to rest, then serve with the other half of the cherry sauce.

IMG_7992I really liked the sauce, and kind of thought we should have put the extra on ice cream, although that idea wasn’t met with a lot of enthusiasm. We served with some bread and crispy smashed potatoes. (Boil potatoes until soft, rub with olive oil, sprinkle on some salt and whatever herbs you like, lightly press until about half crushed, then bake until crispy.)

IMG_7989Duck with Cherries and Lemon

Adapted (in part because of poor reading comprehension skills) from The Inn at the Crossroads, the official Game of Thrones food blog.

  • 1 duck, about 4-5 pounds
  • 1 lemon, zested, juiced
  • 1 lemon, cut into thin slices
  • 1 tablespoon ground ginger
  • 1/4 cup red wine
  • 2 cups frozen cherries
  • 2 tablespoons butter, softened
  • salt

Preheat the oven to 400 degrees.

In a saucepan, combine all the ingredients except the duck, butter, and salt. Simmer this mixture until the cherries are soft.

Rinse the duck and then pat dry and place in a roasting dish. Prick the duck all over with a fork. Rub the butter all over the skin, then sprinkle lightly with salt. Pour half of the cherry-lemon mixture over it and place the dish in the oven. Bake 1 1/2 hours, basting occasionally with a large spoon, then check for doneness.

Remove to a serving platter for several minutes to rest, then serve with the other half of the cherry sauce.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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5 Responses to Duck with Cherries and Lemon

  1. Mary Kate says:

    I have to know what the reading comprehension error was. Please?

    Any reason you couldn’t use fresh cherries for this? Denise and I keep talking about doing duck (but if it’s got guts, she’s on her own for that part, as I’m a wimp), but frozen fruits are out. I see no reason in the recipe, really. They’re just expensive and impossible to find out of season.

    Hmmm. Game of Thrones duck. Hmmm…

    • sparecake says:

      The original recipe actually called for fresh, and I didn’t see them (and didn’t want to deal with pits anyways, so, win/win). So, it said to heat the wine/cherries/lemon zest and juice, and ginger until the cherries were soft, then strain, take out cherry pits, and put the lemon slices on the duck. So, my lemon slices were double cooked, I guess. Nothing too terrible.

      Are frozen fruit somehow an allergy issue, or you just don’t like them?

  2. Pingback: Game Of Thrones Menu | MoonBeach Diary

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