Duck with Cherries


 This recipe serves 6


  • 2 1.5 kg Ducks
  • brandy
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 onion, sliced Onions, raw
  • 1 apple, sliced Apples, raw, with skin
  • few celery leaves Celery, raw
  • 2 cloves garlic Garlic, raw
  • 1 1/2 cups white wine Alcoholic beverage, wine, table, white
  • SAUCE Sauce, Worcestershire
  • 1 tablespoon each finely chopped celery, onion carrot annd mushrooms
  • 1 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 1/2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/2 cup red wine Alcoholic beverage, wine, table, red
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 500 g fresh cherries Cherries, dried
  • 2 large oranges Oranges, raw, all commercial varieties
  • 6 lumps sugar
  • 1/2 cup port Alcoholic beverage, port
  • 1 tsp cornstarch Cornstarch


Step 1

Prepare ducks , removing excess fat and necks. Wipe cavities with brandy and season with salt and pepper. Stuff with onions, apples,celery leaves. Rub outside of duck with garlic cloves. Season with salt and pepper. Place breast side up on rack in pan and cook in preheated oven at 375F for 1 hour. Remove from oven and remove the fat.

Step 2

Add white wine, replace on rack. Roast another hour. Basting with liquid from bottom. Remove and keep warm. Remove all but 2 tbsp of fat.

Step 3

SAUCE: Add veggies to pan and brown slowly on top of stove. Add flour and brown also. Add stock and boil scraping brown bits. Add wine and simmer. Season to taste. Strain (optional) in to sauce boat and keep warm.

Step 4

GARNISH: Stone cherries. Rub zest from oranges in sugar lumps. Halve orange and squeeze. Place sugar lumps in pan with strained OJ and port. When sugar dissolves, add cherries. Cover and shake over moderate heat for 5 mins. Can thicken.

Step 5

Slice Duck onto a platter. Spoon sauce around sliced duck and serve remaining sauce in a sauce boat separately.


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