If the duck is frozen thaw in the refrigerator overnight. Remove from packaging and remove giblets in the cavity of the duck. Wash thoroughly under cold running water, drain excess water and pat dry with a paper towel.
Préheat oven to 180 °C (350°F).
Prick the duck skin in several places with a small knife. Season the inside and top of the duck with salt, pepper and pour the orange or pineapple juice, reserve some juice for basting during cooking.
Cook the duck in a roasting pan 2 to 2 ½ hours, covered, and then finish cooking uncovered for 30 minutes, basting with the remaining juice every 15 min. Remove from oven and let rest at least 10 minutes covered with a sheet of aluminum foil before carving.
Sauce: In a saucepan mix the cherries with garlic, wine and beef consommé. Bring to a boil and thicken by wisking in the cornstarch and water mix.
Remove from heat, stir in the butter and currant jelly.
Côtes du Roussillon – rouge
Serve a fleshy wine from the south of France to retain the aromas of wilderness, ripe fruit and spices. Wines from the Roussillon with their Carignan, Grenache, Syrah and Mourvèdre grape varieties have great body and are imbued with the warmth and sun of the south of France!
On some bottles you will find the appellation Côtes du Roussillon Villages followed by Caramany, Lesquerde, Latour de France or Tautavel. These are villages with the right to place their name on the label owing to stricter quality criteria and increased typicality.
Servez à 15 °C
