Roast Duck With Cherry And Orange Sauce

• -1 None Stuffing
• 2 tsp olive oil
• 2 tbsp pine nuts
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1 (15 oz) can pitted black cherries in syrup, drained, 1/2 roughly chopped
• 1 3/4 cups fresh breadcrumbs
• 1 None orange, zested and juiced
• 1 None large egg, lightly beaten
• 1 (4 lb) whole duck, washed, dried
• -1 None Cherry and Orange Sauce
• 1 tbsp olive oil
• 1 None small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1/2 cup chicken stock
• 1 None orange, juiced
• 3 tbsp butter, chopped
• 1 tsp fresh thyme leaves
• None None mixed vegetables, to serve

1. Preheat oven to 325u0b0F.
2. To make the stuffing, heat oil in a medium saucepan over high heat. Cook pine nuts, garlic and cumin, stirring, for 2-3 mins, until pine nuts are lightly browned. Transfer to a bowl and stir in chopped cherries, breadcrumbs, orange zest, orange juice and egg. Season.
3. Fill duck cavity with stuffing. Secure with a skewer then tie legs together using butcher's twine.
4. Prick skin all over with a skewer or knife tip. Place duck on a wire rack set inside of a large baking pan. Add 1 cup water to pan. Bake for 1 hour 45 mins to 2 hours, or until golden brown and juices run clear when tested with a skewer. Let rest, covered, for 10 mins before carving.
5. Meanwhile, to make the cherry and orange sauce, heat oil in a medium saucepan over high heat. Saute onion, celery and garlic for 4-5 mins, or until tender. Add reserved cherry syrup, stock and orange juice. Bring to a boil then reduce heat and simmer for 5-10 mins, until sauce has reduced by 1/2. Blend in remaining cherries, butter and thyme. Season to taste.
6. Cut duck into smaller portions. Serve with mixed vegetables and drizzled with sauce.

stuffing, olive oil, nuts, clove garlic, ground cumin, black cherries, fresh breadcrumbs, orange, egg, whole duck, orange sauce, olive oil, onion, celery, clove garlic, chicken stock, orange, butter, thyme, mixed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/36667 (may not work)