roast duckling montmorency
- Categories
- Poultry
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Duck |
| 1 medium | Quartered onion |
| 2 | Coasely chopped carrots |
| 2 | Coasely chopped celery |
| Stalks | |
| 2½ cup | ESPAGNOLE SAUCE |
| 14 ounces | Can sweet cherries |
| ½ cup | Brights Cream Sherry |
| 2 teaspoons | Grated orange rind |
| ¼ cup | Orange juice |
| 3 tablespoons | Icing sugar |
| 1 pinch | Cinnamon |
| 1 | Pack (250 g) cream cheese, |
| Cut in cubes |
Preheat oven to 350. Prick skin all over with fork. Place duck in roasting pan, surround with vegetables & add 3 cups water. Roast, uncovered, in oven for 25 minutes per pound or until cooked through.
Meanwhile, bring Espagnole sauce to boil & reduce to 1¼ cup. Drain cherries, reserve ½ cup cherry juice. Combine reduced Espagnole sauce, reserved cherry juice, sherry, orange rind & orange juice.
Remove duck from pan; keep warm. Discard vegetables from pan juices & drain off all fat. Stir 1 cup pan juices in Espagnole mixture. Bring to boil & reduce, stirring constantly, to 1 ¼ cups. Add sugar, cinnamon & cheese; stir until smooth. Stir in cherries. Carve duck & serve accompanied with sauce.
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