3 Reviews of Honey-lacquered Duck With Sour Cherry Sauce

From: Cindy Lynn

On Aug 10, 2004

I served this as our main course to family and house guests and was that ever a great selection on my part! The guys were practically fighting to be the one to pick over the bones... Needless to say, there were no leftovers, with the exception of the rendered fat. I personally preferred this without the cherry sauce, but the guys all favored it with the cherry sauce, which I served in small dishes on the side. I especially appreciated the tip regarding using the duck fat for frying potatoes; we loved it and found it to be quite competitive with bacon fat, our usual preference, and probably much healthier. DH has made it very clear that he hopes to see this recipe repeated frequently on our menu! The instructions are also extremely well written, very easily followed without leaving anything in question on my part.

From: Bijou

On Dec 31, 2006

I made this recipe for Christmas Eve, but I used two 5 lb. ducks and with 6 of us, it was rapidly gone. Used the duck fat to fry fingerling potatoes and everyone loved it. Served a Pinot Noir which went well with the cherry sauce. As there were no sour cherries, had to go with sweet cherries, and it still was perfect considering how fast everything disappeared. Thank you!!!

From: a_olson82

On Mar 2, 2008

i made this duck for our valentine's day dinner, absolutely delicious! stuffed the duck with one granny smith apple and one blood orange cut up in chunks, we each ate half the duck, and the sauce was incredible... easy to do and great results. my poor side dishes barely received any attention at all! thanks!