Roast Duck With Cherry And Orange Sauce - cooking recipe

Ingredients

-1 None Stuffing
2 tsp olive oil
2 tbsp pine nuts
1 clove garlic, minced
1/2 tsp ground cumin
1 (15 oz) can pitted black cherries in syrup, drained, 1/2 roughly chopped
1 3/4 cups fresh breadcrumbs
1 None orange, zested and juiced
1 None large egg, lightly beaten
1 (4 lb) whole duck, washed, dried
-1 None Cherry and Orange Sauce
1 tbsp olive oil
1 None small onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/2 cup chicken stock
1 None orange, juiced
3 tbsp butter, chopped
1 tsp fresh thyme leaves
None None mixed vegetables, to serve

Preparation

Preheat oven to 325\u00b0F.
To make the stuffing, heat oil in a medium saucepan over high heat. Cook pine nuts, garlic and cumin, stirring, for 2-3 mins, until pine nuts are lightly browned. Transfer to a bowl and stir in chopped cherries, breadcrumbs, orange zest, orange juice and egg. Season.
Fill duck cavity with stuffing. Secure with a skewer then tie legs together using butcher's twine.
Prick skin all over with a skewer or knife tip. Place duck on a wire rack set inside of a large baking pan. Add 1 cup water to pan. Bake for 1 hour 45 mins to 2 hours, or until golden brown and juices run clear when tested with a skewer. Let rest, covered, for 10 mins before carving.
Meanwhile, to make the cherry and orange sauce, heat oil in a medium saucepan over high heat. Saute onion, celery and garlic for 4-5 mins, or until tender. Add reserved cherry syrup, stock and orange juice. Bring to a boil then reduce heat and simmer for 5-10 mins, until sauce has reduced by 1/2. Blend in remaining cherries, butter and thyme. Season to taste.
Cut duck into smaller portions. Serve with mixed vegetables and drizzled with sauce.