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1
Prepatation:
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2
Take some Brussels sprouts and add salt to one and a half litres of water.
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3
Cross the ends of the Brussels sprouts and then boil in water until slightly crunchy.
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4
Take the 1.8 kg duck with wings tucked at the back remove some of the fat.
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5
Grind in the spices in a spice grinder and mix with equal quantity of sweet paprika and sea salt.
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6
Massage the duck with the spice mix and a little olive oil inside and out.
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7
Cut celery, onions, carrots, 1 leek into large pieces.
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8
Mix with a little olive oil and place on the bottom of a roasting pan.
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9
Place the duck on top and place into pre-heated oven at 180 C.
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10
Roast for half an hour.
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11
Remove the duck and place on a rack above the roasting pan with the vegetables.
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12
Add tomato paste to the vegetables and mix well.
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13
Continue to roast for another half an hour, stirring the vegetables frequently.
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14
Remove the vegetable pan from the oven and de-glaze with half a bottle of red wine.
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15
Scrape all that into a stock pot and set aside.
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16
Continue to roast the duck for another half an hour or until, when pressing under the wing, the meat does not spring back and feels dull
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17
Remove the duck from the oven and cool.
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18
Cut duck down the middle lengthwise.
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19
Remove all the bones and set the duck halves aside
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20
Chop the bones into large pieces and add to the stockpot with the vegetables.
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21
Add bay leaves, pepper corns and fresh herbs: thyme, rosemary, oregano, sage, parsley.
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22
Top with chicken broth till the duck bones and vegetables are swimming in the liquid and simmer for a good 6 hours, half covering the pot.
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23
Strain the liquid and let it cool for an hour.
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24
Skin off all the fat that has floated to the top with a ladle and reduce the stock to about 400ml, or until it has become quite thick.
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25
Strain again through a very fine sieve and add the cherries.
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26
Finish with a knob of butter
