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Receta Roast Duckling Montmorency

Name: Roast Duckling Montmorency
Ingredients: 5 lb Duck; 1 med Quartered onion; 2 x Coasely minced carrots; 2 x Coasely minced celery; Stalks; 2 1/2 c. ESPAGNOLE SAUCE; 14 ounce Can sweet cherries; 1/2 c. Brights Cream Sherry; 2 tsp Grated orange rind; 1/4 c. Orange juice; 3 Tbsp. Icing sugar; 1 pch Cinnamon; 1 pkt (250 g) cream cheese,; Cut in cubes

de Global Cookbook

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Ingredientes

5 lb Duck
1 med Quartered onion
2 x Coasely minced carrots
2 x Coasely minced celery
Â Â Stalks
2Â 1/2 c. ESPAGNOLE SAUCE
14 ounce Can sweet cherries
1/2 c. Brights Cream Sherry
2 tsp Grated orange rind
1/4 c. Orange juice
3 Tbsp. Icing sugar
1 pch Cinnamon
1 pkt (250 g) cream cheese,
Â Â Cut in cubes

Direcciones

Preheat oven to 350. Prick skin all over with fork. Place duck in roasting pan, surround with vegetables & add in 3 c. water. Roast, uncovered, in oven for 25 min per lb. or possibly till cooked through.
Meanwhile, bring Espagnole sauce to boil & reduce to 1 1/4 c.. Drain cherries, reserve 1/2 c. cherry juice. Combine reduced Espagnole sauce, reserved cherry juice, sherry, orange rind & orange juice.
Remove duck from pan; keep hot. Throw away vegetables from pan juices & drain off all fat. Stir 1 c. pan juices in Espagnole mix. Bring to boil & reduce, stirring constantly, to 1 1/4 c.. Add in sugar, cinnamon & cheese; stir till smooth. Stir in cherries. Carve duck & serve accompanied with sauce.