Duckling Montmorency with cherry sauce


User Avatar
Member since 2012
No Video

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

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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


Questions, Comments & Reviews



More Great Recipes: Dinner | Main Dish | Poultry
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11275 Downloads
FREE
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls