2 kg (4 1/2 lb) young duck (approx.)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2/3 cup (150 ml) 1/4 pt chicken stock
scant 1/2 (us) cup (100 ml) Madeira or sherry
salt
pepper
8 oz (225 g) cherries, stoned (seeded)
1 tablespoon cherry brandy
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2/3 cup (150 ml) 1/4 pt chicken stock
scant 1/2 (us) cup (100 ml) Madeira or sherry
salt
pepper
8 oz (225 g) cherries, stoned (seeded)
1 tablespoon cherry brandy
method
1. Put the butter inside the duck, truss it and place in a roasting tin.
2. Roast in a preheated hot oven 230°C (450°F) Gas Mark 8 for 10 minutes, then reduce the temperature to moderate 180°C (350°F) Gas Mark 4 and roast for a further 15 minutes to each 450 g (1 lb).
3. Transfer the duck to a warmed serving platter and keep hot.
4. Pour the fat from the tin, then stir in the stock, Madeira or sherry, salt, pepper and cherries.
5. Bring to the boil on top of the stove and simmer until the cherries are tender.
6. Stir in the brandy and serve.
2. Roast in a preheated hot oven 230°C (450°F) Gas Mark 8 for 10 minutes, then reduce the temperature to moderate 180°C (350°F) Gas Mark 4 and roast for a further 15 minutes to each 450 g (1 lb).
3. Transfer the duck to a warmed serving platter and keep hot.
4. Pour the fat from the tin, then stir in the stock, Madeira or sherry, salt, pepper and cherries.
5. Bring to the boil on top of the stove and simmer until the cherries are tender.
6. Stir in the brandy and serve.
serving amount
serves 5 - 6
rate this recipe
9.5
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