CANETON MONTMORENCY OR DUCK IN HEAVENLY SAUCE

This is a dish we have made every Seder since I started hosting Passover Seder at our house. It won’t be Passover without it. I always set the ducks on fire using Grand Marnier before cutting them tableside. For thirty years my father has waited for my hair to catch fire in the process. Knock wood thus far I’m safe.

Liat’s friends, Especially Allie, call this Heavenly Sauce because it’s so sweet and tasty. I make an extra bucket for them and it always is gone by Seder’s end.

This is extremely easy to make. Give it a try.

Heavenly sauce

1 can pitted dark cherries in sweet syrup

1 can halved cling peaches in syrup

1 can pineapple chunks in syrup

1 can apricot halves in syrup

Drain all cans and pour liquid into a saucepan large enough to contain sauce and fruit. Heat. Meanwhile mix 2 tbsp cornstarch with ¼ cup Grand Marnier. When liquid boils pour the cornstarch mixture into the boiling liquid slowly stirring constantly until cooked and thickened. Add a generous ½ sugar and mix. Adjust sweetness and liqueur to taste.

The Ducks

Preheat over to 400F. Trim all duck fat including neck skin. Prick the duck skin with a form all over. Place on a rack in a baking sheet (I use foil) and bake 45 minutes. Reduce heat to 325F and bake another 1 ¼ hours.