This recipe is easy to prepare and guaranteed to please with even crisper skin thanks to the brilliant cherry and port combo. Wow your guests with the subtle sweetness of port and the tang of dried cherries.
1 King Cole whole duck, about 2.5 kg (5 lb)
1 tbsp (15 mL) canola oil
1 large shallot, finely chopped
2 cloves garlic, minced
2 cups (500 mL) ruby red port
1/2 tsp (2 mL) salt seasoning or sea salt
12 fresh sage leaves
2 more shallots, halved
1/2 cup (125 mL) dried cherries
Preheat oven to 325°F (160°C)
Trim excess skin from duck, remove giblets and reserve for other use.
In small saucepan, heat oil over medium heat and cook chopped shallot and garlic for about 6 minutes or until soft.
Add port and bring to boil.
Reduce heat and simmer for about 15 minutes or until reduced by half.
Sprinkle duck with salt inside cavity and on skin.
Place sage leaves and shallot halves into duck cavity.
Use 1/2 cup (125 mL) of port mixture and brush over duck.
Add cherries into remaining port; set aside.
Place duck in centre of a 325°F (160°C) oven and roast for about 3 hours or until skin is crisp and golden brown; leg should move freely. Let stand for 10 minutes before cutting.
Reheat port and cherries and serve with duck. Remember to quarter, not carve, a whole duck.