Comments on: Herb-Rubbed Duck with Cherry and Sage Sauce

By: Baby Arugula with Roast Duck, Fresh Peas, Pickled Red Onions and Sunflower Seeds | COOK, a oui chef journal

Tue, 07 Jun 2011 02:25:34 +0000

[...] for this, depending on how much time you have. I prefer the first method (which I discovered on Houseboat Eats through a comment made by Caviar and Codfish) in order to render out as much fat as possible, which [...]

By: Zoe

Zoe — Mon, 21 Mar 2011 01:09:40 +0000

I am going to make this. I am very excited because it is the first duck I have ever cooked. If you do not mind suggesting, what sort of things are good accompaniments for this preparation?

By: Talley

Talley — Mon, 30 Nov 2009 21:01:51 +0000

Yes actually, I think dried unsweetened (or lightly sweetened) cranberries would work nicely here. You’ll probably end up with a sauce that is slightly more tart than with cherries (even tart cherries), so I would be sure to check the finished sauce for balance, and add a bit of sugar if the cranberries are too tart. Let us know how it works!

By: J Thomas

J Thomas — Mon, 30 Nov 2009 20:55:05 +0000

I love duck but have never made it. This recipe looks fantastic and I look forward to checking it out. One question: can you recommend a substitute for cherries? I’m deathly allergic to them. Would cranberries work?

By: Talley

Talley — Fri, 13 Nov 2009 18:39:03 +0000

Thanks for stopping by zested, you have a lovely blog yourself. Let us know if you get around to trying this recipe!

By: zested

zested — Fri, 13 Nov 2009 18:36:19 +0000

Wow, this looks incredible. Love the inclusion of juniper berries – I have a bunch and was looking for a way to use them. I’m bookmarking this to make very soon, great recipe.

By: Duck Rillette | COOK, a oui chef journal

Duck Rillette | COOK, a oui chef journal — Mon, 09 Nov 2009 05:03:06 +0000

[...] is coming to a post near you as soon as I am able to get him back in my kitchen!) or this gorgeous herb-rubbed duck with cherry and sage sauce from Houseboat Eats. Of course, I will have to reserve the legs for confit, but the breasts will do just [...]

By: Zach

Zach — Sat, 07 Nov 2009 04:57:53 +0000

Hot damn that looks delicious. We will definitely try that soon. Need something to eat with our pinot!

By: Bren

Bren — Sat, 07 Nov 2009 03:49:35 +0000

great looking blog! so nice finding you! love the recipe, too! i love duck in all fashion and form. With the sage, I imagine some brandy or grand marnier would have been nice, too!

By: codfish

codfish — Wed, 04 Nov 2009 14:44:22 +0000

Try roasting a whole duck, upside down on V-rack in a roasting pan, for 3 hours at 250 degrees F. Then flip the duck over and roast for another hour at 350 degrees F. That usually gives us about a pint of duck fat (and we take some out to roast potatoes at the same time) and we use comparatively-lean ducks from a friend’s farm.