Duck With Cherries Recipe
Ingredients
| Duck | 1 Pound, pounded | |
| Black pepper salt | 1 To taste | |
| Unsalted butter | 2 Tablespoon | |
| 1/2 cup Madeira or sherry | ||
| 2 cups canned black cherries with their juice | ||
| Lemon juice | ||
| Port | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Parsley | 3 Tablespoon, chopped (Garnish:) | |
Directions
GETTING READY
1) Into 4 equal portions, cut the duck and with a heavy needle.
2) Use salt and freshly ground pepper to season.
3) In a large skillet, melt the butter and sauté the duck for about 20 minutes over low heat till the pieces are brown all over.
4) From the pan, drain the fat and pour in the Madeira, juice from the cherries and some drops of lemon juice all over duck.
5) Bring the contents to a simmer, tightly cover the pan with a lid and continue simmering the duck for about 45 to 55 minutes.
6) From then pan, lift the duck pieces, place on paper towels and drain thoroughly. Keep the pieces warm.
7) From the pan, skim as much fat as possible and stir in the port.
8) With 2 tablespoons of water, mix the cornstarch and stir the mixture into the pan juices till they have thickened.
9) Bring the mixture to a boil and adjust the seasoning. Heat thoroughly after adding the cherries.
FINALIZING
10) On a dish, arrange the pieces of duck which have been coated with the sauce.
11) Sprinkle parsley all over.
SERVING
12) Serve hot with Jerusalem artichokes in butter or shoestring potatoes.
1) Into 4 equal portions, cut the duck and with a heavy needle.
2) Use salt and freshly ground pepper to season.
3) In a large skillet, melt the butter and sauté the duck for about 20 minutes over low heat till the pieces are brown all over.
4) From the pan, drain the fat and pour in the Madeira, juice from the cherries and some drops of lemon juice all over duck.
5) Bring the contents to a simmer, tightly cover the pan with a lid and continue simmering the duck for about 45 to 55 minutes.
6) From then pan, lift the duck pieces, place on paper towels and drain thoroughly. Keep the pieces warm.
7) From the pan, skim as much fat as possible and stir in the port.
8) With 2 tablespoons of water, mix the cornstarch and stir the mixture into the pan juices till they have thickened.
9) Bring the mixture to a boil and adjust the seasoning. Heat thoroughly after adding the cherries.
FINALIZING
10) On a dish, arrange the pieces of duck which have been coated with the sauce.
11) Sprinkle parsley all over.
SERVING
12) Serve hot with Jerusalem artichokes in butter or shoestring potatoes.
Chef
