Roast Duck with Sour Cherries Cherry Sauce and Baked Vegetables
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
Ingredients
1 duck
245 g [link http://reviewclue.com.au/marco-polo-pitted-cherries/ 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)
Method
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 http://reviewclue.com.au/maltose-syrup-imported-by-vihenthi-co/ 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
Categories
#christmas_lunch
#dinner
#lunch
#family
#game
#duck
#cherry_sauce
#roast_vegetables
%recipeyum
227393 - 2023-07-17 10:25:51
