Roast Duck with Cherry Sauce

From a YouTube video Watch the original

Ingredients

• Duck (1.7 to 2.5 kilos)
• Meat rub (sesame peppers, Chinese five spice, black pepper, ginger, sugar, salt)
• Orange
• Brown onion
• Duck stock
• Frozen cherries
• Shallots
• Thyme
• Balsamic vinegar
• Olive oil
• Red wine

Instructions

1. Pluck any remaining feathers from the duck using tweezers and leave the bird uncovered in the fridge overnight to dry out the skin.
2. Prepare the meat rub by mixing sesame peppers, Chinese five spice, black pepper, ginger, sugar, and salt. Rub the duck generously with the mixture.
3. Remove the wishbone from the duck for easier carving.
4. Stuff the duck cavity with an orange or brown onion.
5. Place the duck on a roasting rack in a tray with water at the bottom to prevent burning.
6. Roast the duck in a preheated oven at 170°C for 30 minutes per kilogram, ensuring the internal temperature reaches 73°C.
7. Prepare the cherry sauce by sautéing shallots and thyme, then adding red wine, cherry liquor, balsamic vinegar, and sugar. Reduce the sauce until thickened.
8. Add duck stock to the sauce and continue reducing.
9. Carve the duck by removing the legs, wings, and breast meat. Serve with the cherry sauce and enjoy!

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