Duck With Port And Cherries Recipe
Ingredients
| 1 x 2.5 kg/5 lb duck | ||
| Black pepper salt | 1 To taste | |
| 25 g/1 oz butter | ||
| Onion | 1 Medium, chopped | |
| Apples | 2 Small, peeled | |
| 125 g/4 oz muesli | ||
| 1 egg, lightly beaten | ||
| 75 ml/3 fl oz port | ||
| 425 g/15 oz can Morello cherries, stoned, drained and juice reserved | ||
| Cornflour | 2 Teaspoon | |
| Water | 1 Teaspoon | |
Directions
Prick the duck all over.
Rub the cavity with salt and pepper.
Melt the butter in a saucepan.
Add the onion and fry until lightly browned.
Stir in the apples and muesli.
Remove from the heat and stir in the egg.
Spoon the stuffing into the duck and secure the opening with a skewer or trussing needle and string.
Place the duck on a rack in a roasting tin and roast in a moderate oven (180°C/ 350°F or Gas Mark 4) for 1 1/2 to 2 hours or until the juices run clear when the thigh is pierced with a skewer.
Baste occasionally with the fat in the tin.
Transfer the duck to a warmed serving dish.
Remove the skewer or string and keep hot.
Skim the fat from the surface of the cooking liquid in the tin.
Pour the liquid into a saucepan and stir in the port and reserved cherry juice.
Dissolve the cornflour in the water and stir into the port mixture.
Bring to the boil and simmer, stirring, until thickened and smooth.
Stir in the cherries and heat through gently.
Arrange the cherries around the duck and pour the sauce into a sauceboat.
Serve immediately.
Rub the cavity with salt and pepper.
Melt the butter in a saucepan.
Add the onion and fry until lightly browned.
Stir in the apples and muesli.
Remove from the heat and stir in the egg.
Spoon the stuffing into the duck and secure the opening with a skewer or trussing needle and string.
Place the duck on a rack in a roasting tin and roast in a moderate oven (180°C/ 350°F or Gas Mark 4) for 1 1/2 to 2 hours or until the juices run clear when the thigh is pierced with a skewer.
Baste occasionally with the fat in the tin.
Transfer the duck to a warmed serving dish.
Remove the skewer or string and keep hot.
Skim the fat from the surface of the cooking liquid in the tin.
Pour the liquid into a saucepan and stir in the port and reserved cherry juice.
Dissolve the cornflour in the water and stir into the port mixture.
Bring to the boil and simmer, stirring, until thickened and smooth.
Stir in the cherries and heat through gently.
Arrange the cherries around the duck and pour the sauce into a sauceboat.
Serve immediately.
Chef
