Duck with Cherries and Sides

Ingredients

• 1 duck (ca. 2,5 kg, kitchen ready)
• 0.5 bunch thyme
• 2 tsp freshly grated ginger
• 2 tsp Dried thyme
• 1 tbsp Lemon Juice
• 2 tbsp Soy sauce
• Salt
• Pepper (from the grinder)
• 2 onions
• 1 Carrot
• 1 small stalk leek
• 250 ml vegetable broth
• 250 ml dry red wine
• 2 tbsp liquid honey
• 1 kg broccoli
• 4 tbsp almond slivers
• 2 tbsp lemon juice
• 50 g butter
• 150 g sour cherries (jarred)
• 2 tsp cornstarch (for thickening)
• 2 tbsp Sour cream
• 1 kg waxy potatoes (from the day before)
• Salt
• Pepper (from the grinder)
• 4 tbsp clarified butter

Instructions

1. 1.

   Wash duck, pat dry.

2. 2.

   Mix dried thyme, ginger, lemon juice, soy sauce, salt and pepper; brush duck with mixture. Place 1-2 stems of thyme inside duck, tie wings and legs to body.

3. 3.

   Peel and dice onions. Peel carrot and roughly chop. Wash leek, trim and slice into rings.

4. 4.

   Add broth, wine, vegetables and remaining thyme to a roasting pan; place duck breast-side down. Cover and bake in preheated oven at 200°C for about 1 hour. Flip duck halfway through.

5. 5.

   Remove about 3 tbsp of roast liquid, stir with honey, brush over duck, and continue baking uncovered for another 40 minutes.

6. 6.

   Wash broccoli, trim, cut into florets and boil in salted water for ~6 min; drain and shock in ice water immediately.

7. 7.

   To serve: remove duck, keep warm. Strain fond, skim fat, simmer with drained cherries for 10 min, season with soy sauce and pepper. Thicken sauce with stirred cornstarch, then fold in sour cream.

8. 8.

   Toast almonds in hot butter, swirl broccoli into pan, heat briefly, drizzle lemon juice, season with salt and pepper.

9. 9.

   Carve duck and serve with sauce, broccoli and potato rösti.

10. 10.

    Peel potatoes, grate roughly. Season with salt and pepper. Heat clarified butter in a non-stick skillet, spoon dough portions into pan, flatten, and bake each side for 7 min until golden yellow.