Vierländer Duck with Mushrooms and Fruity Sauce

Ingredients

• 2 Vierländer Duck (≈1.8 kg)
• Salt
• Pepper
• 2 sprigs sage
• 400 g ducklings
• 2 carrots
• 2 onions
• 150 g celeriac
• 1 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 200 ml red wine
• 400 ml poultry stock
• 3 allspice berries
• 1 tsp peppercorns
• 1 bay leaf
• 300 g cherries
• 3 shallots
• 400 g chanterelles
• 3 tbsp butter
• 40 ml cassis liqueur
• 2 tbsp cherry jam
• 400 g chanterelles
• 2 tbsp chive ribbons

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Rinse and pat dry the ducks. Season inside and out with salt and pepper, fill each with a sprig of sage. Place on a rack in a roasting pan, add a shallow pan of water underneath. Roast for about 1 hour 15 minutes.

3. 3.

   For the sauce, rinse and pat dry the ducklings. Peel and dice carrots, onions, and celeriac. Brown the ducklings in hot oil for about 10 minutes, then add the vegetables and brown further for another 10 minutes. Add tomato paste briefly, deglaze with wine and stock, simmer for ~30 minutes. Add allspice, peppercorns, bay leaf, and simmer another 30 minutes. Strain, reduce to ~200 ml, season.

4. 4.

   Wash and pit cherries. Peel and finely dice shallots. Sauté about a third of the shallot cubes in 1 tbsp hot butter until translucent. Deglaze with liqueur, add jam and cherries, bring to boil, remove from heat, season.

5. 5.

   Clean chanterelles and sauté in remaining butter for 2-3 minutes. Add remaining shallots for 1-2 minutes, season, sprinkle chives on top.

6. 6.

   Arrange mushrooms on two plates, place one duck on each, drizzle with duck and cherry sauce.