Vegan Caneton aux Cerises...Caneton Montmorency...

[Roast Duck with Cherries]

...Julia says that peaches and cherries are good garnishes...and we'd done the peach version earlier...Vegan Caneton aux Pêches...back in February...and we had the Orange version Vegan Caneton à l'Orange for Christmas one year...and the VEGAN CANETON RÔTI for Thanksgiving...so it just seems to me like duck dishes belong with cooler weather...

...and so with the weather finally turning cooler...we made the version with Cherries...

...and I used the mock duck from the Asian store again...instead of making my own 'duck' from Yuba...

...so first you roast the duck...

...Julia specifies 36-48 cherries...

...toss those in a pan with some lemon juice...

...add some port...

...and some sugar...

...basting the roast vegan duck...

...add the cooking juices from the vegan roast duck to the cherries...

...poach the cherries...keeping the sauce below a simmer so the cherries don't shrivel...

...remove the cherries with a slotted spoon...

...and boil the sauce down to reduce and thicken it...

...arrange the vegan duck on a platter...

...and arrange the cherries around it...

...serve with the sauce in a warmed bowl...

...and pour a little bit of the sauce over the vegan duck to serve...

...we had ours with wild rice pilaf and green peas...

...so delicious...Julia is right...cherries are a perfect accompaniment to Vegan Duck...

Substitutions:
Mock duck or Yuba duck for the duck
Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking p. 278