Duck: Braised Duck in Black Cherry Sauce

posted by Becky 11-15-100 8:31 PM

Braised Duck in Black Cherry Sauce

1 (5 to 6 lb.) duckling
1/4 cup fat
1 Tbsp. duck fat
1 Tbsp. minced onion
1 1/2 cups duck broth
1/2 tsp. salt
1 bay leaf
1/8 tsp. marjoram
1 (No. 2) can black cherries
2 Tbsp. cornstarch

Have duck cut into quarters. Brown duck in fat in heavy saucepan; roast, uncovered, in slow 325 degrees oven.

Meanwhile cook giblets. Drain off liquid. Allow fat to rise to top; pour it off. Place 1 tablespoon fat in saucepan. Add onion. Cook over low heat about 3 minutes. Add duck broth, salt, bay leaf and marjoram.

Drain cherries. Combine 1/2 cup cherry juice and cornstarch. Stir into hot broth. Cook, stirring constant-
ly until sauce thickens and boils. Remove bay leaf. Add cherries; heat thoroughly. Serve over hot braised duck quarters. If desired, substitute 1/2 cup red wine for 1/2 cup broth. Serves 4.

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