Roast Duck with Dried Cherry Sauce
Make Ahead Tip: Prepare through Step 4. Let ducks cool. Carve and place in a 9-by-13-inch pan. Top with sauce. Cover and refrigerate for up to 2 days. To reheat, cover with foil and bake at 350°F for 25 to 35 minutes.
Tip: If using frozen ducks, be sure to allow enough time for thawing. Plan on 2 days to thaw ducks in the refrigerator.
Why a Duck? Almost defying overcooking, duck is a secret choice of seasoned cooks who want to enjoy their guests rather than hovering near the oven. However, while French cooks cherish duck fat, it raises health concerns among North Americans. Curiously, about half the fat in a duck is of the beneficial monounsaturated type. Cooked skinless duck breast is actually leaner than chicken breast without skin and has less than half the saturated fat of pork tenderloin or beef round roast.
1/2 fruit, 3 lean meat