Roasted Duck with Cherry Sauce

Name: Roasted Duck with Cherry Sauce
Yield: 12
Ingredients: 2.5 kg of duck breast and thighs; Salt and black pepper, to taste; 1/2 cup of Port wine; 2 chopped onions; 3 sprigs of thyme; 50g of butter; 1 tablespoon of olive oil; 2 tablespoons of crystallized sugar; 4 cups of cherries, pitted and halved (600g)

1
2.5 kg of duck breast and thighs
2
Salt and black pepper, to taste
3
1/2 cup of Port wine
4
2 chopped onions
5
3 sprigs of thyme
6
50g of butter
7
1 tablespoon of olive oil
8
2 tablespoons of crystallized sugar
9
4 cups of cherries, pitted and halved (600g)

Ingredients

1
2.5 kg of duck breast and thighs
2
Salt and black pepper, to taste
3
1/2 cup of Port wine
4
2 chopped onions
5
3 sprigs of thyme
6
50g of butter
7
1 tablespoon of olive oil
8
2 tablespoons of crystallized sugar
9
4 cups of cherries, pitted and halved (600g)

Directions

1
Season the duck with salt and black pepper
2
In a bowl, mix half of the Port wine, one chopped onion, and a sprig of thyme
3
Let the duck marinate in this mixture for two hours
4
Place the duck in a roasting pan and roast in a moderate oven (180°C) preheated to perfection for an hour or until golden brown and cooked through
5
While the duck is cooking, prepare the cherry sauce
6
In a skillet, melt the butter with olive oil and sauté the remaining onion until caramelized, without browning
7
Add the sugar and stir until dissolved
8
Combine the cherries, Port wine, and remaining thyme
9
Simmer for 10 minutes or until the fruit is tender
10
Season with salt and black pepper
11
Serve the duck with the warm cherry sauce on top, garnished with sprigs of thyme.