Whole Roast Duck with Cherry Sauce

Name: Whole Roast Duck with Cherry Sauce
Yield: Serves 4
Ingredients: 1 (5½- to 6-pound), whole Pekin duck, neck and giblets reserved if making stock; 2 tablespoons, kosher salt, divided; 1 tablespoon, maple syrup; 1 1/2 teaspoons, soy sauce; 3 tablespoons, maple syrup; 2 tablespoons, red wine vinegar; 2 teaspoons, soy sauce; 1 teaspoon, cornstarch; 1/4 teaspoon, pepper; 1 sprig, fresh thyme; 9 ounces frozen, sweet cherries, thawed and quartered

Main Courses
Duck
Roasts
Easter
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 4

TIME 3 hours, plus 6 hours salting

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