Roast Duck with Celery Recipe |
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You will need :- 1 duck (4-5 lb.) salt and pepper 2 oz. butter 2 tablespoons oil 1 head celery bouquet garni 1/2 pint stock or water with stock cube 1 x 8 oz. can red cherries small bunch watercress
Preparation Time :- 20 minutes
Cooking Time :- 1 hour 20 minutes
Oven Setting :- 350ºF; Gas Mark 4
Prepare the duck for cooking. Season well with salt and pepper. Melt and butter with the oil and heat gently. Fry duck for 10 minutes, turning often to brown evenly. Remove the duck and keep to one side.
Wash the celery, remove outer stalks and leaves. Cut into strips, dry and fry for 15 minutes in the remaining fat. Drain and keep to one side. Return duck to pan, add bouquet garni and stock, season well, cover and cook for 50 minutes.
Pour off liquid add the cherries and cook with duck and celery for further 10 minutes in top of oven, uncovered, to brown. Skim off excess fat from liquid. Boil juices rapidly for 10 minutes and pour around duck. Garnish with watercress. Serve very hot. Serves 4.
Quick Tip
As an alternative to strips of celery-cut the whole head of celery into slices. Some pieces will break, but most will stay round and these will make an attractive finish to the dish.
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