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Duck with Cherries
2013-08-06
https://www.metro.ca/userfiles/image/recipes/canard-cerises-bing-5911.jpg
PT20M
PT2H00M
PT2H20M
Rub the duck inside and out with salt to season it. Place in a large casserole dish.Arrange the carrots, onion and giblets around the duck. Sprinkle the garlic, marjoram and basil over it.Pour in the wine and water, and add salt, pepper and sugar to taste.Cover the casserole and bake in the oven preheated at 350°F (180°C) for 2 hours or until the duck is tender.Remove the casserole from the oven. Uncover and pour off the liquid and vegetables into a large saucepan.Put the duck onto a plate and set aside to cool.Boil the contents of the saucepan over a high flame until reduced by half. Strain off the liquid into a small bowl and chill in the refrigerator for 1 hour. Discard the vegetables.Meanwhile, stem and pit the cherries and put into a bowl.Take the chilled liquid out of the refrigerator and remove the fat that has formed on the surface.Reheat the remaining liquid until not quite boiling.Pour over the cherries and chill in the refrigerator until the sauce has turned to jelly.Remove from the refrigerator, unmold from the bowl and slice.Serve the duck cold, surrounded by slices of the jellied sauce in which the cherries are embedded.
4
Cerises de Californie
0
0
0
0
4 lb (2 kg) duck, cleaned, and giblets removed and set aside
Salt for rubbing the duck
3 carrot, peeled and sliced
1 small onion, chopped
1 garlic clove, crushed
1 tsp. (5 mL) dried marjoram
1 tsp. (5 mL) dried basil
1 cup (250 mL) red wine
1 cup (250 mL) water
salt and freshly ground black pepper to taste
sugar to taste
1/2 lb (225 g) fresh California Bing cherries
Duck with Cherries
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME
Ingredients
-
4 lb
(2 kg)duck, cleaned, and giblets removed and set aside
-
Salt for rubbing the duck
-
3
carrot, peeled and sliced
-
1
small onion, chopped
-
1
garlic clove, crushed
-
1 tsp.
(5 mL)dried marjoram
-
1 tsp.
(5 mL)dried basil
-
1 cup
(250 mL)red wine
-
1 cup
(250 mL)water
-
salt and freshly ground black pepper to taste
-
sugar to taste
-
1/2 lb
(225 g)fresh California Bing cherries
Preparation
Rub the duck inside and out with salt to season it. Place in a large casserole dish.
Arrange the carrots, onion and giblets around the duck. Sprinkle the garlic, marjoram and basil over it.
Pour in the wine and water, and add salt, pepper and sugar to taste.
Cover the casserole and bake in the oven preheated at 350°F (180°C) for 2 hours or until the duck is tender.
Remove the casserole from the oven. Uncover and pour off the liquid and vegetables into a large saucepan.
Put the duck onto a plate and set aside to cool.
Boil the contents of the saucepan over a high flame until reduced by half. Strain off the liquid into a small bowl and chill in the refrigerator for 1 hour. Discard the vegetables.
Meanwhile, stem and pit the cherries and put into a bowl.
Take the chilled liquid out of the refrigerator and remove the fat that has formed on the surface.
Reheat the remaining liquid until not quite boiling.
Pour over the cherries and chill in the refrigerator until the sauce has turned to jelly.
Remove from the refrigerator, unmold from the bowl and slice.
Serve the duck cold, surrounded by slices of the jellied sauce in which the cherries are embedded.
Source :
Cerises de Californie
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
