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Ingredients
- 5 lb Duck
- 1 med Quartered onion
- 2 x Coasely minced carrots
- 2 x Coasely minced celery
- Â Â Stalks
- 2Â 1/2 c. ESPAGNOLE SAUCE
- 14 ounce Can sweet cherries
- 1/2 c. Brights Cream Sherry
- 2 tsp Grated orange rind
- 1/4 c. Orange juice
- 3 Tbsp. Icing sugar
- 1 pch Cinnamon
- 1 pkt (250 g) cream cheese,
- Â Â Cut in cubes
Directions
- Preheat oven to 350. Prick skin all over with fork. Place duck in roasting pan, surround with vegetables & add in 3 c. water. Roast, uncovered, in oven for 25 min per lb. or possibly till cooked through.
- Meanwhile, bring Espagnole sauce to boil & reduce to 1 1/4 c.. Drain cherries, reserve 1/2 c. cherry juice. Combine reduced Espagnole sauce, reserved cherry juice, sherry, orange rind & orange juice.
- Remove duck from pan; keep hot. Throw away vegetables from pan juices & drain off all fat. Stir 1 c. pan juices in Espagnole mix. Bring to boil & reduce, stirring constantly, to 1 1/4 c.. Add in sugar, cinnamon & cheese; stir till smooth. Stir in cherries. Carve duck & serve accompanied with sauce.
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