Duck with cherries

Name: Duck with cherries
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 2 Carrots (200-250 g); 1 (100 g) big onion; 2 stem(s) Parsley; 2 Twigs Thyme; 1 sprig of rosemary; 2 Bay leaves; 1 (approx. 1.7 kg) kitchen-ready Barbarie duck; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 40-50 g Butter; 400 ml clear chicken stock; 1 glass (720 ml) pitted sour cherries/shaded cherries; 2 TABLESPOONS dry red wine; 3 TABLESPOONS Cherry liqueur; 1 TABLESPOON Cognac; 1 pinch Sugar; 7-10 Tbsp Herbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

2 Carrots (200-250 g)
1 (100 g) big onion
2 stem(s) Parsley
2 Twigs Thyme
1 sprig of rosemary
2 Bay leaves
1 (approx. 1.7 kg) kitchen-ready Barbarie duck
7-10 Tbsp Salt
7-10 Tbsp black pepper
40-50 g Butter
400 ml clear chicken stock
1 glass (720 ml) pitted sour cherries/shaded cherries
2 TABLESPOONS dry red wine
3 TABLESPOONS Cherry liqueur
1 TABLESPOON Cognac
1 pinch Sugar
7-10 Tbsp Herbs
7-10 Tbsp Kitchen yarn

Directions

1
Wash, peel and slice the carrots. Peel onion and cut into rings. Wash parsley, thyme, rosemary and bay leaf and tie up with kitchen string. Cut out the sebaceous gland from the duck's rump and wash the duck thoroughly inside and out.
2
Season with salt and pepper and tie the legs together with kitchen string. Put the carrots and onions in the roaster and place the duck with the breast side on top. Spread butter in flakes on the duck and add herb bouquets.
3
Cover and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 2-21/2 hours. After 30-40 minutes gradually add 150-200 ml of chicken soup. After another 20-30 minutes remove lid from roaster.
4
If the duck turns brown after another 30 minutes, turn around. In the meantime, drain the cherries and collect the juice. Bring the cherries and wine to the boil briefly. Place the finished duck on a plate and keep warm.
5
Remove the herb bouquet and skim the fat from the frying stock. Add liqueur, cognac, 5 tablespoons cherry juice and the rest of the stock. Dissolve the gravy while stirring and bring everything to the boil. Let the stock boil down a little, pass it through a sieve and season with salt, pepper and possibly a pinch of sugar.
6
Using a skimmer, lift half of the cherries out of the liquid and distribute around the duck. Add the rest of the cherries and wine stock to the roast stock and serve separately. Serve immediately garnished with herbs.