Duckling Montmorency with cherry sauce
CATEGORIES
INGREDIENTS
  • Cooking Time: 35:00
  • Servings: 4
  • Preparation Time: 20:00
  • 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
DIRECTIONS
  1. Season cavity of duck with salt, pepper and thyme.
  2. Prick skin and place breast side up on rack in shallow baking pan
  3. Roast at 325 about3 hours (30 to 35 min per pound)
  4. Meanwhile drain cherries reserving 1/4 cup of liquid
  5. Let cherries stand in port
  6. Drain juices from duck and remove to serving platter, and keep warm
  7. Skim fat from drippings, add port drained from cherries, bring to boil
  8. Stir to loosen browned bits
  9. Add broth, cherries and lemon juice
  10. Blend cornstarch into reserved cherry liquid, add to roasting pan
  11. Cook stirring constantly until thickened and clear
  12. Spoon some sauce over duck and serve
  13. Serve remaining sauce on the side