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Duck Aux Cerises Recipe | |
French Fowl | |
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Ingredients:
2 large ducklings, 4 to 5 pounds eachsalt and pepper 1 can or jar(17 oz.) black cherries, pitted juice of 1 lemon 1/3 cup sugar 1 tablespoon grated fresh gingerroot 2 oz. Marsala wine 1 tablespoon cornstarch
Directions:
If ducks are frozen, let them defrost, still wrapped, in the refrigerator for 48 hours. Wash duck cavaties. Salt and pepper inside and out. Prick skins all over with a long-tined fork. Place ducks on a rack in a roasting pan. Roast in preheated 350 degree F. oven for 1 1/2 hours. Remove from oven. Cool and cut into serving portions(see Comment). Drain cherry juice into small saucepan. Add lemon juice, sugar and gingerroot, and bring to a boil. Mix Marsala wine with cornstarch. Stir into sauce. As soon as sauce clears and thickens, remove from heat and stir in cherries.Place duck portions on a rack in a shallow baking dish. Bake in a preheated 350 F. oven for 30 minutes, or until duck is very crisp and dry. Pour heated cherry sauce over duck and serve. Yield: 6 servings.
* Comment: Duck always benefits from this precooking, cooling and rebaking system. The cooling process seems to release most of the oil from the duck and the second cooking crisps it beautifully. I prefer cutting each duck into 6 portions. Divide each half into 3 portions. Serve two portions per person.
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