Roast Duckling Montmorency 5 lb Duck
1 md Quartered onion
2 Coasely chopped carrots
2 Coasely chopped celery stalks
2 1/2 c ESPAGNOLE SAUCE
14 oz Can sweet cherries
1/2 c Brights Cream Sherry
2 ts Grated orange rind
1/4 c Orange juice
3 tb Icing sugar
1 pn Cinnamon
1 Pack (250 g) cream cheese, cut in cubes
Preheat oven to 350. Prick skin all over with fork. Place duck in roasting pan, surround with vegetables & add 3 cups water. Roast, uncovered, in oven for 25 minutes per pound or until cooked through. Meanwhile, bring Espagnole sauce to boil & reduce to 1 1/4 cup. Drain cherries, reserve 1/2 cup cherry juice. Combine reduced Espagnole sauce, reserved cherry juice, sherry, orange rind & orange juice. Remove duck from pan; keep warm. Discard vegetables from pan juices & drain off all fat. Stir 1 cup pan juices in Espagnole mixture. Bring to boil & reduce, stirring constantly, to 1 1/4 cups. Add sugar, cinnamon & cheese; stir until smooth. Stir in cherries. Carve duck & serve accompanied with sauce.
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