Duck with Sour Cherries

Submitted by: Angela	Country: Canada
Category: Home/Poultry & Game
Quantity: 4 to 6 servings	Preparation time: 0:15 hr. Cooking time: 2:15 hr.

Ingredients

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

Directions

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.