International Recipes: France Duck Montmorency

3 fully dressed ducks that are 5 pounds each reserve giblets and wing tips

1 onion  chopped coarsely

salt and freshly ground black pepper

1 sliced and scraped carrot

1 bay leaf

2 sprigs fresh parsley

2 1/2 cups beef gravy

1/4 cup white vinegar

2 cans 1 pound 14 ounces each of canned cherries

2 chopped rib of celery

1/2 teaspoon dried tarragon

2 cloves chopped garlic

granulated sugar

granulated sugar

water

Oven should be preheated  to 350F

take the ducks and sprinkle salt and pepper inside and outside and truss the ducks. On their sides  put them in a roasting pan in the oven.

Put in a large skillet, heavy skillet and put together gizzards, necks and wing tips. Cook the duck parts slowly without adding more fat and cook until rendered of fat and golden brown

Add garlic, thyme, carrot, onion, parsley, bay leaf and celery.and garlic, sprinkle with salt and pepper. Cook briefly while stirring then add the gravy and four cups of water. For 1 1/2 hours simmer uncovered taking the fat and scum off the top as it accumulates.

Roast ducks on one side  for 30 minutes then pour out the fat and turn the ducks around to the other side. Then for 30 minutes longer keep roasting pouring off the fat when it forms. Then for 1 1/2 hours  turn the ducks on their backs keep roasting and pour off the fat.

Letting the sauce cook and while roasting the the ducks get cherries ready. Pour out cherry juice into a pan  and simmer 15 minutes and without boiling add cherries.

Combine 1/4 cup sugar and vinegar in a saucepan. Bringing these ingredients to a boil and simmer until caramelized. Take the saucepan off the heat when it is caramelized.

Into the caramel mixture strain the giblet sauce into it. Add cherries and syrup and bring to a boil.

Carve the duck and serve sauce separately

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