Duck with Cherries
 
4 lb.  duck, cleaned, and giblets
  salt
3   carrots, peeled and sliced
1 small  onion
1   garlic clove, crushed
1 tsp  dried marjoram
1 tsp  dried basil
1 glass  red wine
  freshly ground black pepper
  sugar
1/2 lb.  bing cherries
 
season the duck, by rubbing the skin and the inside of the carcass with 
salt. put to one side, 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 about 1 cup water. then add salt, 
pepper and sugar to taste. cover the casserole and bake in a preheated 
350-degree oven 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. the 
fat content should form a layer on the surface; remove this. 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. serves 4 
 
-- 
william barfieldsr 
-- 
(ID: 10662) Mirror: rec.food.recipes: Tue, Sep 30, 2003


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