Roast Duck With Cherry Rhubarb Sauce Recipe

Name: Roast Duck With Cherry Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 duck, quartered; 2 tablespoons balsamic vinegar; ¼ cup madeira wine; 2 tablespoons butter; 2 shallots, minced; 1 cup tart cherries, pitted; 1 cup rhubarb, chopped (4 stalks); 2 tablespoons honey; 3 cups duck stock or 3 cups chicken stock; 6 sage leaves, chopped; ¼ cup madeira wine; 1 tablespoon arrowroot; salt and pepper; 1 whole sage leaf (to garnish) (optional)

Servings: persons

1 duck, quartered
2 tablespoons balsamic vinegar
¼ cup madeira wine
2 tablespoons butter
2 shallots, minced
1 cup tart cherries, pitted
1 cup rhubarb, chopped (4 stalks)
2 tablespoons honey
3 cups duck stock or 3 cups chicken stock
6 sage leaves, chopped
¼ cup madeira wine
1 tablespoon arrowroot
salt and pepper
1 whole sage leaf (to garnish) (optional)

1
preheat oven to 425.
2
for sauce:.
3
in a skillet melt butter.
4
add shallots and cook until softened.
5
add cherries, rhubarb, honey, sage, stock, bring to a boil.
6
lower heat and simmer for 15 minutes.
7
mix 1/4 c madeira and arrowroot in a small cup, add to cherry mixture, simmer 5 minutes until thickened.
8
for duck:.
9
prick the duck pieces all over with a knife tip.
10
put skin side up in a roasting pan, season with salt and pepper.
11
roast 15 minutes, drain fat.
12
lower oven to 350, turn duck and roast for 30 minutes.
13
drain fat, turn over, roast for 15-30 minutes more until desired doneness.
14
drain fat.
15
(roast 15 minutes more if necessary, drain).
16
remove duck to a platter.
17
add balsamic vinegar and 1/4 c madeira to the roating pan, scraping up browned bits.
18
heat on stovetop and reduce by half.
19
add to the sauce and season with salt and pepper to taste.
20
to serve pour sauce over duck, garnish with sage leaves if desired.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 duck, quartered, 2 tablespoons balsamic vinegar, ¼ cup madeira wine, 2 tablespoons butter, and more.

Yes, Roast Duck With Cherry Rhubarb Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roast Duck With Cherry Rhubarb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions