Duck with Cherries
Serves 4
Ingredients
Method
1 Duck (Whole)
300 ml Chicken Stock (Fresh)
1 Onion (Medium)
1 Lemon (Finely Grated Zest)
¼ tsp Salt and Pepper (to your taste)
453 g Tin of Black Cherries
1 tbsp Cornflour
15 g Fresh Watercress for Garnish
Preheat oven to 190ºC / 375ºF
Place the duck in the casserole with the onion, cover and cook with the stock for 30 minutes. Remove the liquid from the casserole and retain.
Sprinkle with grated lemon rind and seasoning. Pour over the cherries retaining a few for the garnish and juice.
Cover and cook for 1 hour or until the duck is cooked.
Skim fat from first cooking liquid and thicken with cornflour. Add to the casserole and cook for a further 5 minutes.
The sauce may be served from the casserole or may be sieved or liquidised as desired.
Garnish with fresh watercress and whole cherries if available.