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Duckling Montmorency Recipe
|Ground thyme||1 Dash|
|Canned pitted dark sweet cherries||16 Ounce (1 Can)|
|Port wine/Other sweet red wine||3⁄4 Cup (12 tbs)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 5214 Calories from Fat 2228
% Daily Value*
Total Fat 247 g380.1%
Saturated Fat 66.5 g332.3%
Trans Fat 0 g
Cholesterol 3084.5 mg
Sodium 5483.9 mg228.5%
Total Carbohydrates 119 g39.6%
Dietary Fiber 10.8 g43.1%
Sugars 78.2 g
Protein 568 g1136.3%
Vitamin A 21.8% Vitamin C 144.8%
Calcium 24.9% Iron 426%
*Based on a 2000 Calorie diet
Prick skin and place breast-side up on rack in shallow baking pan.
Roast at 325° F. for about 3 hours (30 to 35 minutes per pound or until tender).
Meanwhile, drain cherries, reserving 1/4 cup 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 reserved cherry liquid; add to roasting pan.
Cook, stirring constantly until thickened and clear.