Classic Duckling Montmorency
|Duckling||2 1⁄2 Kilogram (1 In Number)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|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)|
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.