Roast duckling montmorency

Yield: 1 Servings

Measure Ingredient
5 pounds Duck
1 medium Quartered onion
2 \N Coasely chopped carrots
2 \N Coasely chopped celery
\N \N 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 \N Pack (250 g) cream cheese,
\N \N 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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