A wonderful way to prepare duck. It takes a while, but it is worth it. Crispy skin, moist and not greasy!

Boise Foodie Guild

17Sept2015_2a_Alavita_Happy-RobinYes, I know, I have made another post about this 5 Hour Roasted Duck. And it is always a great way to make duck – not greasy or fatty, yet moist and succulent. This time we have a twist. We made a Cherry, Cranberry and Rosemary Sauce (aka: 5 Hour Duck Sauce) for this entree. It was a perfect match! (It probably would go quite well with pork, too!) The cherry sauce is sweet, yet tangy from the cranberry. And the rosemary adds a really good flavor level that pairs well with the duck. Cooking the duck slow and low, really enhances it and creates a wonderful crispy skin. Here are some photos. Enjoy!

The duck after two hours at 300 degrees F. The duck is not covered throughout the entire cooking process. The duck after two hours at 300 degrees F. The duck is not covered throughout the entire cooking process.

5 Hour Roasted Duck After 5 hours, this duck is crispy, moist and generally not greasy.

5 Hour Roasted Duck
After 5 hours, this duck is crispy, moist and generally not greasy.

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