Roasted Indiana Duck Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Preheat your oven to 375°F (190°C). Rinse and pat dry the quartered duck. Season generously with salt and black pepper.

2. 2

   Roast the Duck

   In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the duck pieces skin-side down until browned, about 4-5 minutes. Flip and sear the other side for another 4-5 minutes. Transfer the skillet to the preheated oven and roast for 45-50 minutes, until the internal temperature reaches 165°F (74°C).

3. 3

   Prepare the Sauce

   In a small saucepan, combine almond amaretto liqueur and dried cherries. Bring to a simmer over medium heat, then reduce to low and let the mixture cook until the cherries are plump, about 10 minutes. Set aside.

4. 4

   Make the Mashed Potatoes

   While the duck is roasting, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and return to the pot. Add roasted garlic (squeeze out of the skins), butter, and heavy cream. Mash until smooth and creamy, seasoning with salt and pepper to taste.

5. 5

   Sauté the Vegetables

   In a medium skillet, sauté the chef's vegetable of choice in a little olive oil over medium heat until tender, about 5-7 minutes. Season with salt and pepper.

6. 6

   Serve

   Once the duck is done, remove it from the oven and let it rest for 5-10 minutes. Plate the duck quarters, drizzle with the almond amaretto sauce, and serve alongside roasted garlic mashed potatoes and sautéed vegetables.