Orange Duck with Cherries

Ingredients

• 1 duck (approx. 1.5 kg)
• 1 Carrot
• 1 parsley root
• 1 onion
• 3 untreated oranges
• 1 untreated lemon
• salt (pepper)
• 2 tbsp oil
• 0.375 l poultry broth (from the jar)
• 70 g sugar
• 400 g sour cherries (1 jar), pitted
• 4 tbsp wine vinegar
• 4 tbsp orange liqueur
• 2 tbsp Cornstarch
• 2 tbsp water

Instructions

1. 1.

   Wash and pat dry the duck. Wash, peel, and finely dice the carrot and parsley root. Peel and finely chop the onion. Peel one orange, removing the white part, and fillet with a sharp knife. Thinly slice the zest of another orange and the lemon into fine strips. Preheat the oven to 200°C. Squeeze juice from two oranges and the lemon. Salt and pepper the duck inside and out. Heat oil in a roasting pan and sear the duck breast side for 15 minutes. Add the vegetables, flip the duck, and sear another 15 minutes. Pour hot poultry broth over it and roast in the oven until done in 25 minutes.

2. 2.

   Drain the cherries.

3. 3.

   Melt sugar in a pot over low heat. Add zest strips and juice, stir in cherries, and simmer for about 10 minutes. Place the cooked duck on a preheated plate and let rest in an off‑heat oven for 10 minutes.

4. 4.

   Skim fat from the roasting liquid, then reduce the stock with vinegar and the juice mixture. Strain the sauce over the cherries, mix in orange liqueur. Whisk cornstarch with 2 tbsp water, stir into the sauce, bring to a boil once. Season with salt and pepper. Split the duck and serve on cherry sauce, garnishing with orange strips.