December 2005 Recipe

Roast Duck With Cherries

Duck with cherries is a special treat to have in summer when fresh cherries are in season. As a cold-weather alternative, substitute ½ cup/75 g/2½ oz pitted dried cherries, soaking them, and then simmering in Port wine until they are tender, 10 to 15 minutes.

Serves 2 to 3

• 1 pound/450 g tart cherries
• 1 cup/250 ml/8 fl oz Port wine
• 1 tablespoon sugar
• 1 tablespoon red currant jelly
• 1 duck, about 5 pounds/2.25 kg
• salt and pepper to taste

For the sauce

• 1 tablespoon flour
• 1 cup/250 ml/8 fl oz chicken stock

1. Pit the cherries.  Put the Port wine, sugar and red currant jelly in a medium pan and heat, stirring, until the jelly melts and the sugar dissolves.  Stir in the cherries, take from the heat and leave to soak while roasting the duck. Preheat the oven to 500°F/260°C/Gas 10. 
2. To prepare and roast the duck: Pull any loose fat from the duck.  Wipe it inside and out with paper towels, season it with salt and pepper and truss it with string.  Set the bird in a roasting pan breast up and roast until it begins to brown and sizzle, 25 to 30 minutes.  When the breast is very brown, prick the skin all over to release the fat and turn the duck breast down. Lower the heat to 400°F/200°C/Gas 6.  Continue roasting, basting often, until the duck is very brown and done to your taste, 1¼ to 1½ hours total cooking time.   Test cooking by lifting the duck with a two-pronged fork and pouring juices from the cavity—if pink the meat will be pink, and if the juices are clear, the meat is well done.  During cooking, spoon off any excess fat in the pan and reserve it for another use, such as roasting potatoes.  About 10 minutes before the end of cooking, turn the bird breast up to crisp the skin. 
3. Meanwhile, simmer the cherries in their liquid until just tender, 5 to 7 minutes. When the duck is done, remove it to a carving board, discard trussing strings, and cover the bird loosely with aluminum foil to keep it warm.  Make the gravy: Discard all fat from the roasting pan and stir in the flour.  Cook it, stirring until brown, 1 to 2 minutes.  Add the stock and bring the gravy to a boil, whisking until it thickens.  Simmer until it generously coats a spoon, 4 to 5 minutes. Taste and adjust seasoning.
4. Strain the gravy into the cherries and syrup and reheat it if necessary. Carve the duck at the table, or cut it in pieces, arrange it on a platter and serve with the cherries and sauce spooned over it. 

GETTING AHEAD: The cherries can be cooked up to 2 days ahead and refrigerated with their liquid. Roast the duck, make the gravy and finish the sauce just before serving.