Yes, 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.
After 5 hours, this duck is crispy, moist and generally not greasy.
The cherry, cranberry and rosemary sauce for the duck.
Side dish of white beans, heirloom carrots and baby turnips. This accompanies the dinner very well.
Cherry, Cranberry and Rosemary Sauce
Sourdough Toast
White Bean and Heirloom and Baby Turnip Vegetable Medley
Add to the dinner, a wonderful
and you have a wonderful dinner. Decant the wine first.
Boise Foodie Guild 
Reblogged this on Our Retirement In Idaho and commented:
A wonderful way to prepare duck. It takes a while, but it is worth it. Crispy skin, moist and not greasy!
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