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Ingredientes
- 2 kg ovenready duck
- Â Â fine sea salt and freshly grnd black pepper
- 1 x little oil for basting
- 50 gm dry cherries
- 3 Tbsp. golden brown syrup
- 135 ml white wine vinegar
- 120 ml brandy
- 750 ml jellied chicken stock
- 125 gm pitted fresh or possibly frzn cherries
Direcciones
- Season the inside of the duck with salt and pepper.
- Rub the skin of the duck with oil prick lightly and sprinkle generously with sea salt.
- Put the dry cherries in a small bowl pour on 150ml boiling water and leave to soak.
- Place the duck on a rack in the small roasting tin and slide onto the third set of runners in the roasting oven.
- Roast for 1 1/4 to 1 1/2 hrs or possibly till the juices run clear when the thickest part of the thigh is pierced with a knife.
- Baste the duck every 20 min during roasting and turn it onto its breast after 30 to 40 min.
- Turn the duck onto its back for the last 10 min of cooking.
- In the meantime heat the syrup in a wide flameproof pan on the simmering plate and cook to a deep brown caramel. Immediately pour on the wine vinegar and reduced by half.
- Add in 60ml of the brandy and bubble to reduce by half.
- Pour on the stock bring to the boil and cook on the floor of the roasting ovenfor 25 to 30 min or possibly till reduce by one third.
- Add in the fresh and dry cherries together with their soaking liquid and return to the ovenfor 5 min.
- Lift the duck off the rack onto a serving platter and keep hot in the simmering oven.
- Skim the fat off the cooking juices add in the remaining brandy and bring to the boil on the simmering plate.
- Add in to the cherry sauce.
- Carve the duck into portions and serve with the cherry sauce and vegetables of your choice.
- If the chicken stock is not jellied it may be necessary to thicken the sauce with 2 tsp arrowroot mixed to a paste with 2 tbsp cool water at the end of cooking. Cook for 1 minute till slightly thickened. Reserve the duck fat to use for roasting potatoes.
- Rosy pink tender slices of roasted duck breast are served on golden brown apple and potato cakes and accompanied by sauteed caramelised apple slices. The method used to cook the duck breasts encourages most of the fat to run out and the skin becomes deliciously crisp and brown. If possible buy the large french magrets one of these easily serves 2. Otherwise you will need 4 standard duck breasts.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 2 servings | |
| Calories 237 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 86mg | 2% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 16.44g | 11% |
| Protein 0.27g | 0% |
