Roast duckling montmorency
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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