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Duck With Port And Cherries Recipe
|Duck||5 Pound (2.5 Kilogram)|
|Black pepper||To Taste|
|Butter||1 Ounce (25 Gram)|
|Onion||1 Medium, chopped|
|Apples||2 Small, peeled, cored and grated|
|Muesli||4 Ounce (125 Gram)|
|Egg||1 , lightly beaten|
|Port||3 Fluid Ounce (75 Milliliter)|
|Canned morello cherries||15 Ounce, stoned, drained and juice reserved (425 Grams)|
Serving size: Complete recipe
Calories 3238 Calories from Fat 456
% Daily Value*
Total Fat 55 g84.8%
Saturated Fat 19.8 g98.8%
Trans Fat 0 g
Cholesterol 272.4 mg
Sodium 1053.5 mg43.9%
Total Carbohydrates 194 g64.7%
Dietary Fiber 22.7 g90.6%
Sugars 104.9 g
Protein 485 g969.5%
Vitamin A 148.4% Vitamin C 41.1%
Calcium 44.6% Iron 30.2%
*Based on a 2000 Calorie diet
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.