Glazed Duck with Cherry Sauc e
Prep time: 20 minutes | Cook time: 32 minutes | Serves 12
1 whole duck (about 5 pounds / 2.3 kg in total), split in half, back and rib bones removed, fat trimmed
1 teaspoon olive oil
Salt and freshly ground black pepper, to taste
Cherry Sauce:
1 tablespoon butter
1 shallot, minced
½ cup sherry
1 cup chicken stock
1 teaspoon white wine vinegar
¾ cup cherry preserves
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper, to taste
  1. On a clean work surface, rub the duck with olive oil, then sprinkle with salt and ground black pepper to season.
  2. Place the duck in the air fryer basket, breast side up.
  3. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 25 minutes.
  4. Flip the ducks halfway through the cooking time.
  5. Meanwhile, make the cherry sauce: Heat the butter in a skillet over medium-high heat or until melted.
  6. Add the shallot and sauté for 5 minutes or until lightly browned.
  7. Add the sherry and simmer for 6 minutes or until it reduces in half.
  8. Add the chicken stick, white wine vinegar, and cherry preserves. Stir to combine well. Simmer for 6 more minutes or until thickened.
  9. Fold in the thyme leaves and sprinkle with salt and ground black pepper. Stir to mix well.
  10. When the cooking of the duck is complete, glaze the duck with a quarter of the cherry sauce, then air fry for another 4 minutes.
  11. Flip the duck and glaze with another quarter of the cherry sauce. Air fry for an additional 3 minutes.
  12. Transfer the duck on a large plate and serve with remaining cherry sauce.