Roast Duck with Dried Cherry Sauce
From EatingWell: Fall 2004
Tired of the same old turkey on the holiday table? This could be the year to switch to duck. It's easy to cook and practically impossible to dry out—it stays moist and reheats well (see Tip). Almost all the fat is under the skin and drips off during cooking. We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds.