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  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Serves: 2

This sweet, yet savory, cherry glaze, with the subtle flavor of rosemary, is used for roasting the duck and dressing the salad.


1 Maple Leaf Farm Rotisserie Half Duck


3 T. Divina Sour Cherry Spread

1/2 c. red wine

1/2 c. balsamic vinegar

1 sprig fresh rosemary


4 c. fresh kale, chopped

1/3 c. red onion, sliced vertically

1/3 c. Buttermilk Blue Cheese, cubed

1/3 c. dried apricots, quartered

1/3 c. candied pecan pieces


1 T. prepared sour cherry glaze

1/4 c. balsamic vinegar

1/2 c. olive oil

fresh ground black pepper

coarse kosher salt to taste



To Prepare

Heat oven to 400°. Line a sheet pan with foil and spray with non-stick cooking spray. Cut duck in half to separate into 2 quarters. Place duck on prepared pan, skin side up. Roast for 10 minutes.

Meanwhile, prepare the glaze by combining the sour cherry spread, rosemary, wine and balsamic vinegar in a medium saucepan. Bring to a boil, then reduce to medium. Bubbles will continue to form on the surface as the liquid reduces. Reduce by 1/3 so that mixture thickens and becomes slightly syrupy. This should take about 5 minutes.

Prepare vinaigrette by taking 1 T. of sour cherry glaze and whisking it together in a small bowl with the balsamic vinegar. Whisk in olive oil. Adjust seasoning with salt and pepper. Set aside.

As duck continues to roast, baste with the rest of the glaze every 5 minutes for the next 15 minutes until skin is evenly glazed and crisp. Remove from oven and set aside.

Assemble salad by mixing kale, onion, apricots, blue cheese and pecans in a large bowl. Dress salad with prepared vinaigrette.

To Serve

Divide salad among 2 plates. Top with lacquered duck quarter.

Pair with Pascale Matrot Maranges 2013 Red Burgundy

Eddie's Recipe Tip:

The sour cherry glaze can be used to prepare roasted pork tenderloin or as a dipping sauce for baby lamb chops.