A lovely recipe for when fresh cherries are in season from ” Sophie Grigson’s Country Kitchen”.
Ingredients
- 2 x 2.5-2.8 kg ducks
- 1 large carrot peeled and diced
- 1 onion peeled and chopped
- 2 sticks celery trimmed and diced
- 1 Bouquet garni
- 750 ml fruity red wine
- 750 ml duck or chicken stock
- 2 tbsps redcurrent jelly
- 450 g fresh cherries
- sea salt and pepper
Servings:
Instructions
- Preheat the oven to 220 C, 200 Fan, Gas 7. Wipe the ducks dry with kitchen paper and prick the skin all over with a skewer or fork. Season generously.
- Sit the ducks on a rack over a roasting tin and put in the oven. Turn the heat down to 180 C, 165 Fan, Gas 4 and leave to cook for 2 hours 30 minutes, draining off and reserving the fat from time to time.
- While the duck is cooking take 1 tbsp of the fat and put it in a frying pan. Add the carrot, onion and celery and saute until tender and lightly browned.
- Add the bouquet garni and wine and bring to the boil, stirring. Boil hard and reduce by half, then add the stock and boil again until reduced by a third to a half. You should have a syrupy sauce.
- Stir in the redcurrant jelly until it has melted. Strain the vegetables out of the sauce and pour into a small pan.
- Add the cherries and a little salt and pepper and simmer for about two minutes. Check seasoning then set aside. Reheat when needed.
- When the ducks are cooked turn off the oven and leave the door ajar. Let them rest for about 15 minutes. Using a sharp knife or poultry shears cut each duck into four pieces. Serve while still warm with the reheated sauce.
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