Classic Duckling Montmorency Recipe
Ingredients
| Duckling | 1 | |
| Salt | 2 Milliliter | |
| Pepper | 1 Dash | |
| Dash ground thyme | ||
| Sweet cherries | 1 Can (10oz), pitted | |
| Port wine | 200 Milliliter | |
| Beef broth | 1 Can (10oz), condensed | |
| Lemon juice | 15 Milliliter | |
| Cornstarch | 15 Milliliter | |
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 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.
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.
Chef
