| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Duck |
| 1 |
md |
Quartered onion |
| 2 |
|
Coasely chopped carrots |
| 2 |
|
Coasely chopped celery |
|
|
Stalks |
| 2 1/2 |
c |
ESPAGNOLE SAUCE |
| 14 |
oz |
Can sweet cherries |
| 1/2 |
c |
Brights Cream Sherry |
| 2 |
ts |
Grated orange rind |
| 1/4 |
c |
Orange juice |
| 3 |
tb |
Icing sugar |
| 1 |
pn |
Cinnamon |
| 1 |
|
Pack (250 g) cream cheese, |
|
|
Cut in cubes |
INSTRUCTIONS
Preheat oven to 350. Prick skin all over with fork. Place duck in
roasting pan, surround with vegetables & add 3 cups water. Roast,
uncovered, in oven for 25 minutes per pound or until cooked through.
Meanwhile, bring Espagnole sauce to boil & reduce to 1 1/4 cup. Drain
cherries, reserve 1/2 cup cherry juice. Combine reduced Espagnole
sauce, reserved cherry juice, sherry, orange rind & orange juice.
Remove duck from pan; keep warm. Discard vegetables from pan juices &
drain off all fat. Stir 1 cup pan juices in Espagnole mixture. Bring
to boil & reduce, stirring constantly, to 1 1/4 cups. Add sugar,
cinnamon & cheese; stir until smooth. Stir in cherries. Carve duck &
serve accompanied with sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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