Braised Duck with Montmorency Cherries

Ingredients

• 1 whole duck, about 2.5 kg (5.5 lbs) 1 whole duck, about 2.5 kg (5.5 lbs)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 1 sprig of fresh rosemary 1 sprig of fresh rosemary
• 1 teaspoon black pepper 1 teaspoon black pepper
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 250 ml (1 cup) Montmorency cherry juice 250 ml (1 cup) Montmorency cherry juice
• 250 g (1 cup) Montmorency cherries, pitted 250 g (1 cup) Montmorency cherries, pitted
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Pat dry the duck with paper towels and season it generously with salt and black pepper.
3. 3.
   Heat the olive oil in a large oven-safe pot over medium-high heat.
4. 4.
   Sear the duck on all sides until the skin is golden brown and crispy. Remove the duck from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion and minced garlic. Sauté until they become translucent and fragrant.
6. 6.
   Add the thyme, rosemary, and red wine to the pot. Bring to a simmer and let it cook for a few minutes to reduce slightly.
7. 7.
   Return the duck to the pot and add the chicken broth and Montmorency cherry juice. The liquid should cover about two-thirds of the duck.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven. Braise the duck for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
9. 9.
   Remove the pot from the oven and carefully transfer the duck to a serving platter. Cover it with foil to keep warm.
10. 10.
    Place the pot with the cooking liquid back on the stovetop over medium heat. Add the pitted Montmorency cherries and let the sauce simmer for a few minutes until it thickens slightly.
11. 11.
    Season the sauce with salt to taste.
12. 12.
    Pour the sauce over the duck and garnish with fresh thyme leaves.
13. 13.
    Serve the Braised Duck with Montmorency Cherries hot and enjoy!

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before seasoning it to ensure a crispy skin.
• Montmorency cherries — Use fresh or frozen Montmorency cherries for the best flavor. If using frozen cherries, thaw them before adding to the sauce.

Tips & Tricks

• For an extra depth of flavor, marinate the duck in red wine and herbs overnight before cooking.
• If Montmorency cherries are not available, you can substitute them with other tart cherries or cranberries.
• To achieve a crispy skin, sear the duck over high heat for a few minutes on each side before braising.
• Serve the dish with a side of roasted potatoes or a fresh green salad to complement the flavors.
• Leftovers can be used to make delicious sandwiches or added to salads for a quick and flavorful meal.

Serving advice

Serve the Braised Duck with Montmorency Cherries as the centerpiece of a special dinner. Slice the duck and arrange it on a platter, drizzling the sauce and cherries over the top. Garnish with fresh thyme leaves for an elegant touch. Pair it with a glass of red wine to enhance the flavors.

Presentation advice

To create an appealing presentation, place the sliced duck on a bed of creamy mashed potatoes or a colorful medley of roasted vegetables. Spoon the sauce and cherries over the duck, allowing the vibrant colors to shine. Sprinkle fresh thyme leaves on top for a pop of green.