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Braised Duck in Black Cherry Sauce
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Reviews
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By:
Bonnie Summers
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Braised Duck in Black Cherry Sauce Recipe browns duck before roasting then tops cooked duck with cherry sauce of duck broth, bay leaf, marjoram, cornstach and black cherries.
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INGREDIENTS
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1 5 to 6 pound duckling
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1/4 cup fat
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1 tablespoon duck fat
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1 tablespoon minced onion
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1 1/2 cups duck broth
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1/2 teaspoon salt
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1 bay leaf
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1/8 teaspoon marjoram
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1 No.2 can black cherries
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2 tablespoons cornstarch
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DIRECTIONS
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1:
Cut, or have cut, the duck in quarters. Brown duck in fat in heavy saucepan; roast uncovered in slow oven (325°F), for about 1 hour or until 170°F.
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2:
Meanwhile, cook giblets. Drain off liquid. Allow fat to rise to top and pour off.
Place 1 tablespoon fat in saucepan. Add onion. Cook over low heat about 3 minutes. Add duck broth, salt, bay leaf and marjoram.
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3:
Drain cherries. Combine 1/2 cup cherry juice and cornstarch. Stir into hot broth. Cook, stirring constantly, until sauce thickens and boils. Remove bay leaf.
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4:
Add cherries and heat thoroughly. Serve hot over braised duck quarters.
If desired, substitute 1/2 cup red wine for 1/2 cup broth. Serves 4.
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