Anatra Al Forno Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Preheat the oven to 180°C (350°F). Pat the duck dry with paper towels and season it generously with salt and black pepper, both inside and out.

2. 2

   Make the Cherry Glaze

   In a saucepan over medium heat, combine the Amarena cherries, honey, red wine, soy sauce, and thyme. Simmer for about 10 minutes until the mixture thickens slightly.

3. 3

   Roast the Duck

   Place the duck on a roasting rack in a roasting pan. Brush the duck with olive oil and pour half of the cherry glaze over it. Roast in the preheated oven for about 1 hour and 15 minutes, basting with the remaining glaze every 20 minutes, until the skin is crispy and the internal temperature reaches 75°C (165°F).

4. 4

   Cook the Wild Rice

   While the duck is roasting, cook the wild rice according to package instructions. Typically, this involves rinsing the rice, then simmering in water or broth for about 40 minutes.

5. 5

   Prepare the Carrots

   In a separate saucepan, bring water to a boil. Add the sliced carrots and cook for about 5-7 minutes until tender. Drain and season with a bit of salt and olive oil.

6. 6

   Serve

   Once the duck is done, let it rest for 10 minutes before carving. Serve slices of the duck with wild rice and carrots on the side, drizzled with the remaining cherry glaze.