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


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

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