Crisp-Tender Roast Duck with Cherry-Rosemary Sauce

Name: Crisp-Tender Roast Duck with Cherry-Rosemary Sauce
Yield: 4
Ingredients: One 5-pound Pekin (aka Long Island) duck; Kosher salt and freshly ground pepper; 1 shallot, peeled and chopped; 3 cloves garlic, chopped; 1 cup cherries fresh or frozen, halved and pitted; 1/2 cup chicken stock, preferably homemade, or low-sodium store bought; 2 tablespoons cherry or berry whole-fruit preserves; 2 teaspoons honey; 1 teaspoon fresh rosemary leaves, chopped; 2 tablespoons fresh lemon juice; 1 tablespoon unsalted butter

Crisp-Tender Roast Duck with Cherry-Rosemary Sauce was pinched from <a href="http://www.foodnetwork.com/recipes/ted-allen/crisp-tender-roast-duck-with-cherry-rosemary-sauce-recipe.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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One 5-pound Pekin (aka Long Island) duck

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Kosher salt and freshly ground pepper

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1 shallot, peeled and chopped

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3 cloves garlic, chopped

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1 cup cherries fresh or frozen, halved and pitted

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1/2 cup chicken stock, preferably homemade, or low-sodium store bought

•

2 tablespoons cherry or berry whole-fruit preserves

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2 teaspoons honey

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1 teaspoon fresh rosemary leaves, chopped

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2 tablespoons fresh lemon juice

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1 tablespoon unsalted butter

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