Roast Duck with Sour Cherries Cherry Sauce and Baked Vegetables

Roast Duck with Sour Cherries Cherry Sauce and Baked Vegetables

Posted 2016-01-04 by finyfollow

This year I decided to make a duck with a difference.

Instead of the usual duck with orange sauce, I chose cherries and cherry sauce.

I let the duck sit in the fridge for over 24 hours, to dry out the skin so it would be crisp, and the result was a moist, crisp, beautifully flavoured meal which was our Christmas lunch.

Preparation Time: 35 minutes
Cooking Time: 1½ hours
Makes: 4 servings

1 duck
245 g [link 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
2 carrots
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 [link 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.

  • Categories

    227393 - 2023-07-17 10:25:51


    Copyright 2024 OatLabs ABN 18113479226