Duck Cherry



1 ready-to-cook Long Island duck (3 to 3 1/2 pounds)
2 bay leaves
2 white onions
3 stalks celery
salt and pepper
1/2 cup melted butter
3 tablespoons flour
2 cups chicken stock
1/2 cup dark sweet cherries
3 tablespoons cherry liqueur
3 tablespoons brandy

1. Wipe duck with damp cloth. Stuff with bay leaves, onion and celery. Salt and pepper duck and place in a baking pan, brush with melted butter. Roast duck in preheated oven at 475 degrees for 1/2 to 3/4 hour. Duck should not roast too dry. If no blood appears after being pierced with fork, duck is done. Remove from pan to warm serving platter and keep warm while making sauce.
2. Stir flour inot drippings and brown. Blend in chicken stock and bring to a boil. Remove from heat and strain into a saucepan. Add cherries to saucepan and simmer 3 to 5 minutes. Add cherry liqueur and brandy, heat through and pour over duck.

2 servings