Duck Marylands with Cherry Vermouth Sauce

Duck Marylands with Cherry Vermouth Sauce

Crispy duck Marylands cooked in a bright cherry and vermouth pan sauce. A simple French-style dish that’s full of flavour and perfect for cherry season.

5 from 1 vote

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Course: Main Course

Cuisine: French

Keyword: Cherry Season, Crispy Skin Duck, Roast Duck, Savoury Cherry Recipe

Cook Time: 1

Servings: people

Calories: 504kcal

Ingredients

2 duck Marylands
Salt and black pepper
1 –2 tablespoons duck fat rendered from the pan
1 small shallot finely chopped
2 garlic cloves finely chopped
4 –5 sprigs fresh thyme
½ cup dry white vermouth or dry red wine
2 teaspoons sherry vinegar or 1 tablespoon balsamic
½ teaspoon sugar optional, depending on cherry sweetness
1 cup fresh cherries pitted and halved (add a few whole if you like)
¼ cup chicken stock optional
1 tablespoon cold butter optional, to finish the sauce

Instructions

reheat the oven to 180°C fan (200°C conventional).
Pat the duck dry and season well. Place the Marylands skin-side down in a cold, ovenproof pan.
Slowly render the fat over medium heat for 10–12 minutes until the skin is golden and crisp. Flip and cook the flesh side for 2 minutes, then remove to a plate.
Pour off excess duck fat, keeping 1–2 tablespoons in the pan.
Add the shallot and cook for 1–2 minutes. Add garlic and thyme, cooking for 30 seconds.
Deglaze with vermouth (or red wine), scraping up browned bits. Add vinegar and sugar if using. Reduce for 2–3 minutes.
Add cherries and toss to coat. Add stock if using and bring to a gentle simmer.
Return the duck to the pan, skin-side up, keeping the skin above the liquid.
Transfer to the oven and cook for 25–35 minutes until tender.
Rest the duck for 5 minutes. If the sauce needs thickening, simmer for 2–3 minutes.
Optional: whisk in cold butter for a glossy finish.
Add duck back into the pan to just warm through and serve.

Video

Notes

Vermouth creates a lighter, aromatic sauce; red wine gives deeper richness.
Adjust sugar based on your cherries — sweeter fruit needs none.
Save extra rendered duck fat for roasting potatoes.
Stock is optional but adds body to the sauce.

Nutrition