More Great Recipes: Dinner | Main Dish | Poultry

Duckling Montmorency with cherry sauce


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Member since 2012

Serves 4 | Prep Time 20:00 | Cook Time 35:00

Ingredients

1 duck (about 5lbs)
1/2 tsp salt
1/8 tsp pepper
1 dash grnd thyme
1 can (16oz) pitted dark cherries
1 tbls lemon juice
1 tbls cornstarch
1/2 to 3/4 cup port or sweet red wine
1 can (10.5oz) condensed beef broth


Season cavity of duck with salt, pepper and thyme.


Prick skin and place breast side up on rack in shallow baking pan


Roast at 325 about3 hours (30 to 35 min per pound)


Meanwhile drain cherries reserving 1/4 cup of liquid


Let cherries stand in port


Drain juices from duck and remove to serving platter, and keep warm


Skim fat from drippings, add port drained from cherries, bring to boil


Stir to loosen browned bits


Add broth, cherries and lemon juice


Blend cornstarch into reserved cherry liquid, add to roasting pan


Cook stirring constantly until thickened and clear


Spoon some sauce over duck and serve


Serve remaining sauce on the side


Pairs Well With


Notes

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