|1 medium||Quartered onion|
|2||Coasely chopped carrots|
|2||Coasely chopped celery|
|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||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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