Summary

Ingredients

• 1 duck (s), (2.5kg, ready to cook)
• 0.5 ½ bunch thyme
• 2 teaspoons ginger, freshly grated
• 2 teaspoons thyme, dried
• 1 tablespoon lemon juice
• 3 tablespoon soy sauce
• Salt and pepper, white, a. d. Mill
• 2 onions)
• 1 large carrot
• 1 leek, small
• 250 ml vegetable stock
• 250 ml wine, red, dry
• 2 tablespoon honey, liquid
• 150 g sour cherries, from the lass
• 2 teaspoons cornstarch
• 2 tablespoon crème fraîche

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Instructions

1. Wash the duck and pat dry. Mix the dried thyme, ginger, lemon juice, soy sauce, salt and pepper, brush the duck with it, place 1-2 stalks of thyme in the duck. Tie the legs and wings to the body with kitchen thread.
2. Peel and dice the onions. Peel and roughly chop the carrots. Wash and clean the leek and cut into thin slices. Put the vegetable stock, wine, chopped vegetables and the remaining thyme in the roaster and place the duck breast down on top.
3. Cover and cook in a preheated oven (200 °) for about 1 hour. Turn the duck over halfway through the cooking time. Then remove about 3 tablespoons of the roast stock and stir with the honey. Brush the duck with it and cook again for 40 minutes without the lid.
4. Take the duck out of the roaster and keep warm. Sieve the stock, degrease, add the drained cherries (works best with a fat separating jug). Simmer for 10 minutes, season with soy sauce and pepper. Thicken the sauce with mixed cornstarch. Stir in the crème fraiche.
5. Carve the duck and serve with the sauce.
6. It goes well with almond broccoli and hash browns