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6 lb duck 3 kg
1/2 tsp celery salt 3 mL
salt
freshly ground pepper
1/2 cup water 175 mL
4 oz butter 125 g
1-1/2 cups chicken stock 350 mL
1/2 cup port 125mL
1/2 cup cherry brandy 125 mL
2 tbsp flour 30 mL
1 oz soft butter 30 g
1-3/4 lb preserved sour cherries 875 g
Wipe duck inside and out with a damps cloth. Sprinkle cavity with celery salt and salt and freshly ground pepper to taste.
Place duck in a roasting pan, breast side up and add water to prevent scorching. Cover the breast and legs with a piece of cheesecloth rubbed with butter.
Roast the duck in the oven at 400°F/200°C for 30 minutes.
Reduce the heat to 350°F/180°C and continue to cook the duck until it is tender (approximately 1-3/4 hours). Remove the duck to a heated platter.
Pour off all fat from roasting pan leaving only brown sediment and deglaze pan with chicken stock. Add port and cherry brandy.
Beat flour and butter together (beurre manié). Blend in the sauce.
Put the roasting pan over a high heat and bring sauce to the boil. Cook the sauce, stirring continuously, until it is slightly thick. Drain sour cherries, add to sauce and heat through.
Carve the duck and pour half the sauce over it. Serve remaining sauce separately in a sauceboat.
Chef's Note
Duck with sour cherries makes a splendid dinner.
1/2 tsp celery salt 3 mL
salt
freshly ground pepper
1/2 cup water 175 mL
4 oz butter 125 g
1-1/2 cups chicken stock 350 mL
1/2 cup port 125mL
1/2 cup cherry brandy 125 mL
2 tbsp flour 30 mL
1 oz soft butter 30 g
1-3/4 lb preserved sour cherries 875 g
Wipe duck inside and out with a damps cloth. Sprinkle cavity with celery salt and salt and freshly ground pepper to taste.
Place duck in a roasting pan, breast side up and add water to prevent scorching. Cover the breast and legs with a piece of cheesecloth rubbed with butter.
Roast the duck in the oven at 400°F/200°C for 30 minutes.
Reduce the heat to 350°F/180°C and continue to cook the duck until it is tender (approximately 1-3/4 hours). Remove the duck to a heated platter.
Pour off all fat from roasting pan leaving only brown sediment and deglaze pan with chicken stock. Add port and cherry brandy.
Beat flour and butter together (beurre manié). Blend in the sauce.
Put the roasting pan over a high heat and bring sauce to the boil. Cook the sauce, stirring continuously, until it is slightly thick. Drain sour cherries, add to sauce and heat through.
Carve the duck and pour half the sauce over it. Serve remaining sauce separately in a sauceboat.
Chef's Note
Duck with sour cherries makes a splendid dinner.