Crackled Duck with Cherry Sauce

While on holiday in Scotland in 2003, I was at a Chinese restaurant nearby Loch Lomond, and realized that, on the whole, we don't eat a hell of a lot of duck here in the States, which is a crying shame.

This recipe is pretty straightforward, and can either be prepared as dinner for two, or as an appetizer for about 6 to 8.

For 2

Ingredients

1 5# Duck
⅓ Cup Dry Vermouth
Salt
3 T Black Pepper
2 T Olive Oil
4 T Butter

1 # Dark Sweet Cherries (you can use frozen)
⅓ Bottle Sandeman's Tawny Port
½ Cup Sweet Vermouth
2 t Black Pepper
2 T Butter

Directions

Pre-heat your oven to 400°.

Rinse the duck inside and out. Rub with olive oil, salt, and pepper, and place in a roasting pan. Pour vermouth over the top and in the cavity. Place butter pats on the breasts, in the wings, and in the cavity. Put into the oven.

Baste the duck at 15 minutes, 35 minutes, 45 minutes, and 55 minutes. Remove from the oven and allow to set. Remove all meat from the bones, and put in fridge to cool.

To make the sauce, put the cherries, port, vermouth, pepper, and butter in a saucepan over low heat, and cook, stirring occasionally, for approximately 20 minutes.

If this is being served as an appetizer, lay your cold duck pieces on a plate, and have the sauce on the side. If this is being served as dinner, place several pieces of the duck on a plate, and spoon some of the sauce and cherries over the top.