Juniper-Rubbed Roast Duck with Cherry Jus

Crispy skin, rich meat, and a bright cherry finish.

What to Ask Your Butcher For

Ask for a whole duck, 5–6 lb, trimmed.

Why It Slaps

Crispy, aromatic, and balanced with a tangy cherry finish.

Ingredients

• 1 whole duck (5–6 lb)

• 1 tbsp crushed juniper berries

• 2 tsp black pepper

• 1 tsp salt

• 1 tbsp olive oil

• 1 cup cherry preserves or fresh cherries

• 2 tbsp balsamic vinegar

• ½ cup red wine (optional)

Instructions

• Rub duck with oil, juniper, salt & pepper. Rest 30 min.

• Roast at 375°F (190°C) for 1.5–2 hours to 165°F (74°C).

• Simmer cherries, balsamic & wine into a thick jus.

• Carve and spoon jus over top.

Total Cook Time

2–3 hours.

Serving Options

• Root veggies

• Smashed potatoes

• Polenta

• Feeds 4–6.