Servings: Serves 4
- 2 medium peaches , cut into large chunks
- 1/2 cup Bing cherries , slightly smashed (not pitted)
- 1/4 cup honey
- 2 tablespoons dry sherry
- 2-inch piece fresh ginger , unpeeled and cut into 1/4-inch slices
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes (or to taste)
- 4 to 4 1/2 pound duck (duckling or Long Island duck)
- Salt and freshly ground pepper
- 1/2 medium lemon
- 3 tablespoons chopped scallions
Combine peaches, cherries, honey, sherry and ginger in a saucepan and cook over medium heat until mixture boils. Cover and reduce heat to low, cooking 30 minutes more. Remove from heat and allow to sit another 30 minutes. Push through a metal strainer and discard solids. Add to this mixture soy sauce, sesame oil and red pepper flakes.
Preheat oven to 400°. Remove giblets from duck (if any); rinse bird well and pat dry. Pull out and discard excess fat from inside cavity and around neck. With a fork, lightly prick skin, especially breast, being careful not to pierce flesh. Season inside and out with generous amounts of salt and pepper. Rub cavity with lemon half. Place on a rack in a roasting pan; roast 30 minutes. Remove from oven and brush with glaze. Reduce heat to 350° and return to oven. Roast another 15 minutes and brush with additional glaze. (If duck is getting too brown, tent loosely with foil or cover with a lid.) Continue roasting 30 minutes, then glaze once more. (Skin should be brown and crisp, meat should be slightly pink, and juices should run clear when thigh is pierced.)
On a platter, serve duck sliced or whole with chopped scallions.