* 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.
- 2 large ducklings, 4 to 5 pounds each
- salt 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
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.
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Source: The Coupon Savers Cookbook
Submitted By: Linda Wilson
Duck Aux Cerises