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Classic Duckling Montmorency

Quick.easy.cooking's picture
Ingredients
  Duckling 2 1⁄2 Kilogram (1 In Number)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1 Dash
  Ground thyme 1 Dash
  Canned pitted sweet cherries 16 Ounce (Dark Cherries, 1 Can Of 455 Milliliter)
  Port wine/Sweet red wine 200 Milliliter (3/4 Cup)
  Condensed beef broth 1 Can (10 oz) (284 Milliliter)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Cornstarch 15 Milliliter (1 Tablespoon)
Directions

Season cavity of duckling with salt, pepper and thyme.
Prick skin and place breast-side up on rack in shallow baking pan.
Roast at 160°C (325°F) for about 3 hours (30 - 35 minutes per 500 g (pound) until tender).
Meanwhile, drain cherries, reserving 50 mL of the liquid.
Let cherries stand in Port.
Drain juices from cavity and remove duckling to serving platter; keep warm.
Skim fat from drippings; add Port drained from cherries.
Bring to boil; stir to loosen browned bits.
Add broth, cherries and lemon juice.
Blend cornstarch into reserve cherry liquid; add to roasting pan.
Cook, stirring constantly until thickened and clear.
Spoon some sauce over duckling; serve remaining sauce.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry

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