Roasted Duck with Five Spice, Cherry, and Port Sauce #homemaderecipes #recipe #duckrecipe Ingredients: Duck: • 1 whole duck (4-5 lbs), innards removed • Salt, freshly ground black pepper • 1 tbsp Chinese five-spice powder • 1 quartered orange • 2 sprigs rosemary • 1 diced shallot • Garlic, onion powder Sauce: • 1 cup cherries (fresh/frozen, pitted) • 1/2 cup port wine • 1/2 cup chicken/duck stock • 1 finely chopped shallot • 2 tbsp balsamic vinegar • 1 tbsp honey • 1/2 tsp Chinese five-spice powder • Salt, pepper • 2 tbsp unsalted butter Instructions: 1. Prepare Duck: Preheat oven to 375°F. Rinse and pat duck dry. Season cavity with salt, pepper, five-spice. Stuff with orange, rosemary, shallots. Rub skin with salt, pepper, garlic, onion powder, rosemary, five-spice. Place on rack in roasting pan. 2. Roast Duck: Roast 1 hour, then prick skin, avoiding meat. Roast 1-1.5 more hours until skin is crisp (165°F thigh temp). Tent with foil if browning too quickly. Baste with fat in last 30 mins. Rest 15 mins before carving. 3. Sauce: Sauté shallot. Add cherries, port, stock, vinegar, honey, five-spice. Simmer until reduced by half and thick. Finish with butter, salt, pepper. 4. Serve: Carve duck, serve with sauce.