Duck with Cherry-Port Sauce

A smaller, elegant bird with crispy skin and a jewel-toned sauce perfect for Thanksgiving.

Why You’ll Love It

• Feels special and holiday-worthy.
• Crisp skin + rich cherry sauce = perfect pairing.
• A smaller alternative to turkey.

Equipment You’ll Need

• Roasting pan
• Saucepan

Serving Suggestions
Pair with roasted root veggies and wild rice.

Make-Ahead & Storage Tips
Sauce can be made 2 days ahead.

Ingredients

• 1 whole duck (5–6 lbs)
• 2 tsp salt
• 1 tsp pepper
• 1 cup port wine
• 1 cup pitted cherries (fresh or frozen)
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Preheat oven to 350°F.
2. Score duck skin, season with salt and pepper.
3. Roast 2–2.5 hours until skin is crisp and meat is 165°F.
4. For sauce: simmer port, cherries, vinegar, and honey until thickened.
5. Serve duck carved with sauce drizzled over.

Yield: 4–6 servings