Whole duck rewards patience, allowing the fat to slowly render beneath the skin until the exterior becomes deeply crisp and lacquered. The cherry port glaze adds dark fruit richness and glossy caramelization that balances the savory intensity of the duck beautifully.

Ingredient List

• 1 Maple Leaf Whole Duck (5.3 lb)
• Kosher salt
• Fresh cracked black pepper

Cherry Port Glaze

• 1 cup cherries, halved
• 1/2 cup port wine
• 2 tbsp honey
• 1 tbsp red wine vinegar
• 1 tbsp butter

Aromatics

• 1 orange, halved
• 4 garlic cloves
• 4 thyme sprigs

Process

1. Remove duck from refrigeration 1 hour before cooking and pat dry thoroughly.
2. Preheat oven to 325°F.
3. Score duck skin lightly in a crosshatch pattern without cutting into the meat.
4. Season generously with kosher salt and black pepper inside and out.
5. Stuff cavity with orange, garlic, and thyme.
6. Place duck breast-side up on a roasting rack over a sheet tray.
7. Roast for 2–2.5 hours, carefully draining excess rendered fat every 30–40 minutes.
8. Increase oven temperature to 425°F and roast an additional 20–30 minutes until skin becomes deeply crisp and golden.
9. Cook until thickest part of thigh reaches 175°F.
10. Meanwhile, simmer cherries, port wine, honey, and vinegar until reduced and glossy. Whisk in butter.
11. Rest duck 15–20 minutes before carving.
12. Spoon cherry port glaze over sliced duck before serving.