How to prepare Sweet-sour Duck with Cherries

How to prepare Sweet-sour Duck with Cherries 

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Tart cherries are key to this dish from limousin, in central France, where cherries grow wild. A mixture of caramel and red wine, added to the pan at the end of cooking, lend the sweet sour flavor to the wonderful cherry sauce.

 Preparation time: 30 min
Difficulty: Complex
Categories: Main Dish . French

 8 INGREDIENTS
1. 1 duck, weighing about 4lb(1.8kg)
2. salt and pepper
3. 1 tbsp vegetable oil
4. 1/4 cup granulated sugar
5. 1/4 cup red wine vinegar
6. 1 2/3 cups rich chicken stock
7. 13oz (375g) tart cherries, pitted
8. parsley sprigs, to serve (optional)

STEPS
Step 1
wipe the inside of the duck with paper towels, and season with salt and pepper inside and
easier to carve later.

STEP 2
Set the duck breast side up. Push the legs back and down. Push a trussing needle into the flesh at the knee joint, through the bird and out, through the other knee joint.

STEP 3
Turn the duck cove. Pull the neck skin over the neck cavity, and tuck the wing tips over it. Push the needle through one of the wings into the neck skin. continue under backbone of the duck, to the other side. Repeat with the second wings.

STEP 4
Turn the duck on to its side. Pull the ends of the string firmly together, and tie them together securely. Turn the duck breast-side up. Tuck the tail into the cavity of the bird, and fold over the top skin. Push the needle through the skin,

STEP 5
Loop the string around one of the drumstick, under the breastbone and over the other drumstick. Tie the ends of string together.