Herb-Rubbed Duck with Tart Cherry and Sage Sauce Recipe | Yummly
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Herb-Rubbed Duck with Tart Cherry and Sage Sauce

EPICURIOUS
22Ingredients
┅Seconds
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Herb-Rubbed Duck with Tart Cherry and Sage Sauce
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Ingredients

US|METRIC
4 SERVINGS
  • 6 bay laurel leaves (fresh, or 2 dried)
  • 1/4 cup rosemary leaves (fresh)
  • 2 Tbsp. thyme leaves (fresh English)
  • 4 tsp. juniper berries
  • 1/2 Orange (removed with a zester)
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 10 lb. ducks (Peking or Muscovy)
  • 2 Tbsp. vegetable oil
  • 1 small onion (coarsely chopped)
  • 1 small carrot (coarsely chopped)
  • 1 rib celery (coarsely, chopped)
  • 6 sprigs thyme (fresh English)
  • 2 bay laurel leaves (fresh or dried)
  • 2 cups red wine (full-bodied, such as Cabernet Sauvignon or Merlot)
  • 1 shallot (medium, finely chopped, about 1/3 cup)
  • 1 cup dried tart cherries (see Note)
  • 2 Tbsp. chopped fresh sage (finely)
  • 1 tsp. thyme (finely chopped fresh English)
  • 2 tsp. balsamic vinegar
  • salt
  • freshly ground black pepper
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