• Cooking Time: 35:00
  • Servings: 4
  • Preparation Time: 20:00


  • 1 duck (about 5lbs)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 dash grnd thyme
  • 1 can (16oz) pitted dark cherries
  • 1 tbls lemon juice
  • 1 tbls cornstarch
  • 1/2 to 3/4 cup port or sweet red wine
  • 1 can (10.5oz) condensed beef broth


  • Season cavity of duck with salt, pepper and thyme.
  • Prick skin and place breast side up on rack in shallow baking pan
  • Roast at 325 about3 hours (30 to 35 min per pound)
  • Meanwhile drain cherries reserving 1/4 cup of liquid
  • Let cherries stand in port
  • Drain juices from duck and remove to serving platter, and keep warm
  • Skim fat from drippings, add port drained from cherries, bring to boil
  • Stir to loosen browned bits
  • Add broth, cherries and lemon juice
  • Blend cornstarch into reserved cherry liquid, add to roasting pan
  • Cook stirring constantly until thickened and clear
  • Spoon some sauce over duck and serve
  • Serve remaining sauce on the side


Categories: Dinner  Main Dish  Poultry 

Author Credit: Evelyn Skopec

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