Port Cherry Roast Duck
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Port Cherry Roast Duck

Servings: 6


  • 1 King Cole whole duck about 5 lbs
  • 1 tbsp canola oil
  • 1 large shallot finely chopped
  • 2 cloves garlic minced
  • 2 cups ruby red port
  • 1/2 tsp salt
  • 12 fresh sage leaves
  • 2 additional shallots halved
  • 1/2 cup dried cherries


  • Trim excess skin and fat from duck and reserve for other use. Place duck on rack in roasting pan; set aside.
  • In a small saucepan, heat oil over medium heat and cook shallots and garlic for about 6 minutes until softened.
  • Add port and bring to a boil. Reduce heat and simmer for about 15 minutes or until reduced by half.
  • Using a small paring knife, pierce skin a few times; sprinkle duck with salt, inside cavity and on skin. Place sage leaves and shallots into duck cavity. Remove about 1/2 cup of port mixture and brush all over duck. Add cherries to remaining port and set aside.
  • Place duck in centre of a 325°F oven and roast for about 3 hours until skin is crisp and golden brown
  • Let stand for 10 minutes before cutting.
  • Reheat port and cherries and serve with duck


Tip: Duck should be quartered not carved.
For more recipes from King Cole Duck, visit www.kingcoleducks.com