Duckling Montmorency Recipe
Ingredients
| 1 duckling (about 5 pounds) | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash ground thyme | ||
| Sweet cherries | 1 Can (10oz), pitted | |
| 1/2 to 3/4 cup Port or other sweet red wine | ||
| Beef broth | 1 Can (10oz), condensed | |
| Lemon juice | 1 Tablespoon | |
| Cornstarch | 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 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.
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.
Chef
