Canette aux Griottes (Young Duck with Morello Cherries)
Canette aux Griottes is a classic French dish featuring roast duckling with sour Morello cherries in a sweet-sour sauce. A perfect balance of flavors that pairs beautifully with the tender duck.
Nutrition
Calories: 430cal
Carbohydrate: 25g
Protein: 33g
Fat: 23g
Cholesterol: – -mg
Sodium: 300mg
Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
4 Servings
Ingredients
- 1 young duck (about 3-4 pounds), cleaned and patted dry
- 1 cup (240ml) Morello cherries (fresh or jarred), pitted
- 1/2 cup (120ml) sugar
- 1/2 cup (120ml) red wine vinegar
- 1 cup (240ml) chicken broth
- 1 tablespoon (15ml) cornstarch
- 2 tablespoons (30ml) water
- Salt and freshly ground black pepper to taste
- Fresh thyme sprigs (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the duck with salt and pepper, both inside and out. Place the duck in an oven-safe skillet or roasting pan.
- Roast the duck in the preheated oven for 1 hour and 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the duck occasionally with its own juices.
- While the duck is roasting, prepare the cherry sauce. In a saucepan, combine the Morello cherries, sugar, and red wine vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add the chicken broth to the saucepan and continue to simmer for 10 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce and cook for 2-3 minutes, or until the sauce thickens.
- Remove the duck from the oven and let it rest for 10 minutes before carving.
- Serve the duck with the cherry sauce drizzled over the top. Garnish with fresh thyme sprigs.
- Tip: Serve with roasted potatoes or a fresh green salad for a complete meal.