Christmas duck in cherry wine sauce

We offer you a recipe for a roasted duck for new year or Christmas table. The duck in this recipe is cooked with aromatic spices and vegetables. Cherry wine sauce base perfectly complements the taste of the bird. Say at once - time the cooking takes quite a lot, so count in advance.



Ingredients:

fatty duck weighing about 2 kg
- 5 stars anise


- 2 sticks of cinnamon


- 1 tsp. ground cinnamon


- pinch of ground clove


- salt and pepper to taste


- 2 large potatoes


- 2 medium carrots


- 1 large onion


- 1 tuber of Yam (omit and substitute regular potatoes)


- 2 small turnips (which you can skip)


- 1 clove of garlic

Sauce:


300 g pitted cherries


300 ml of dry red wine


2 tbsp. sugar


1 star anise


1 cinnamon stick

Method of preparation:


Star anise, cloves and ground cinnamon put in a mortar and RUB pestle (can be ground in a coffee grinder).




The roots and cut onion into large pieces. Put in a baking dish, pour 2 tbsp. of vegetable oil, and sprinkle with half of the spice mixture, salt and pepper. Stir.




Duck wash under cold water, wipe dry. Brush 1 tablespoon of vegetable oil, salt and pepper inside and out, RUB the second half of the spice mixture.


Put into the form on top of vegetables. Added to the form 2 sticks of cinnamon.

Tightly cover the form with foil and bake in a preheated 180 degree oven. Bake 2 hours.


While baked duck, prepare the sauce. To do this, put it into a bucket of cherries, sugar, cinnamon and star anise. Pour the wine and set on fire. Bring to a boil and cook until the juice in the pitcher does not have the consistency of syrup, about 30 minutes.




Molded from the scoop 3 tablespoons of the syrup aside. The rest of the sauce maintain warm before filing.




After 2 hours from the beginning of baking, remove the form from the oven. Gently lifted the foil and pour birds evolved juices. Put in the form of peeled garlic, cover again with foil and put into the oven for another half hour.




After this time, finally retiring form the foil and brush the duck with cherry syrup. Send it to the oven, increase the temperature to 220 degrees and bake the duck until the skin becomes Golden, about 15 minutes.




Remove duck from oven, put on a dish and allow to stand for 10 minutes. Burke finished the carcass and serve with cherry sauce.

women's web magazine