Whole Roast Ducks with Cherry Sauce

Name: Whole Roast Ducks with Cherry Sauce
Ingredients: 2 (5½- to 6-pound), Pekin ducks, necks and giblets reserved if making stock; 1/4 cup, kosher salt, divided; 2 tablespoons, maple syrup; 1 tablespoon, soy sauce; 1/3 cup, maple syrup; 1/4 cup, red wine vinegar; 4 teaspoons, soy sauce; 2 teaspoons, cornstarch; 1/2 teaspoon, pepper; 2 sprigs, fresh thyme; 18 ounces frozen, sweet cherries, thawed and quartered

Main Courses
Duck
Roasts
Thanksgiving
Holiday

By Lan Lam ･ Appears in Cook's Illustrated November/December 2019

Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a different feather entirely.” That's also true when it comes to cooking it properly.

SERVES 8

TIME 3 hours, plus 6 hours salting

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