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

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.

By: Connie

Connie — Wed, 04 Nov 2009 13:20:22 +0000

Yeah, I refuse to buy it pre-made, too expensive and takes out all the fun of rendering. Mine was a steady collection. I cooked ducks for two months in the summer, trimming off every bit of fat and skin (aside from the breasts and legs of course, only trimmed the wings. Used the carcasses for sauce.) and rendering one by one. I would buy the fattiest ducks I could find. I think I had to render 6 ducks to have enough fat for about 6 legs of confit. I’ve gone through several more ducks since then and have accumulated the 3 qts up to today.

By: Talley

Talley — Wed, 04 Nov 2009 07:35:38 +0000

3 quarts!? Perhaps you can give us a tip . . . how’d you come into 3 quarts of duck fat? We’ve been trying to accumulate extra rendered duck fat from dishes like this (kinda like a jar of bacon fat) in hopes of someday having enough to confit a few duck legs. But, man it’s gonna take a long time. And buying duck fat straight up is kinda pricey, although not prohibitively so… is yours just a steady collection? or do you have another trick?