Cyberspace Grill, Oven Roast Duck with Sundried Cherries

Oven Roast Duck with Sundried Cherries

Ingredients:

2 each ducklings -- thawed
8 tablespoons plum sauce
2 tablespoons kosher salt
1 tablespoon black pepper

1 cup cherries -- sun-dried
1/2 cup rice wine vinegar
1/2 cup sugar
2 cups beef consomme
2 tablespoons butter -- room temperature
salt and pepper -- to taste

Instructions and Comments:

Pre heat the oven to 400º. Prepare the ducklings by trimming off extra fat and removing the outer two sections of wing. Rub each duck with 4 Tablespoons of plum sauce, sprinkle with salt and pepper. Place the ducklings on a roasting rack in a deep roasting pan and cook in the oven for about 45 minutes. This time may vary. Ultimately the ducklings should reach an internal temperature of 145º F. At this point, remove the duck to rest for about 5 minutes. Carve the breast, thigh, and leg from the duck. This will yield 4 portions or 4 half roast ducklings.

For the sauce, in a small non-reactive (stainless steel interior)sauce pan, bring to a boil the sugar and rice wine vinegar. Reduce the heat and let the mix simmer until the sugar begins to caramelize. Reduce the heat and add the sundried cherries, and beef consomme. Bring to a boil and reduce the mix by about 1/2. Finish the sauce by stirring in the room temperature butter and salt and pepper to taste.

For service, slice the breast of the ducklings into about 5 pieces. Place 2 rice cakes at 12 o'clock on each plate. Stack the thigh and leg on top of the cakes, layer the duck breast around the stack. Ladle 2 ounces of the sun-dried cherry sauce over the top of the breast. Garnish with fried plantains and sauteed baby vegetables.