Ingredients 1 duck
245 g cherries ¼ tsp celery salt
¼ cup water
1½ tbsp butter
½ small onion, sliced
¾ tbsp flour
¼ cup chicken stock
About ½ cup liquid from the cherries
1/8 cup port
Salt and pepper
500 g small new potatoes
300 g sweet potatoes
350 g pumpkin
1 parsnip (optional)
100 g brussel sprouts (optional)
Thoroughly clean the duck inside and out.
Leave in the fridge for a day or even two to dry out the skin. You can rub honey into it before doing this and I used Maltose.
Preheat oven to 180° fan forced or 200° ordinary.
Peel all vegetables and cut into the size you want them.
Put them in a pan with a bit of olive oil and as they cook, add some of the fat that comes out of the duck. Cook for about 1 to 1¼ hours or until brown.
Rub celery salt and pepper on the inside of the duck, and a bit on the outside, and cover the wings with foil.
Put the duck on a biscuit cooler rack over a baking dish.
Bake the duck for 15 minutes.
Turn heat down to 160° and cook for a further 1 to 1¼ hours, taking off the foil for the last 20 minutes or so.
Baste duck several times with the drippings in the dish
Take out the duck and let it cool a bit so you are able to cut it.
Meanwhile drain the cherries, keeping some of the liquid.
In a saucepan, pour the gravy off the duck pan, and add the onion.
Cook for about 5 minutes and then add the flour, stirring until it is smooth for about 1 - 2 minutes.
Add the chicken stock, and if needed, some water and cook till the mixture gets thick, stirring continuously.
Add the cherry liquid, port, and bring to the boil and cook, stirring often, till the sauce is slightly thick.
Add the cherries and heat through.
Carve the duck, and place roast vegetables and duck on the plates.
Pour some sour cherries and sauce over each plate or you could put it on the serving platter and let everyone help themselves.
Also delicious cold or on sandwiches the following days.