I hesitated to include this recipe in my blog. After all, duck isn’t an everyday menu item.
I searched the internet and ended up at Hunter Angler Gardener Cook. Their recipe sounded good, but I didn’t have the grapes. Or the shallots. And did I mention I was out of thyme?
Are you still in “don’t go to the grocery store” mode? I try to shop every two weeks—and even then, by curbside pickup if possible. This meant no running to the store for my missing ingredients. In the end, I found substitutes and… still delicious!
The flavor of duck is very rich–and the wine and cherry sauce was a perfect compliment. I couldn’t believe I got so much flavor by throwing a few ingredients in the bottom of a braiser, plopping a couple ducks on top and roasting.
I had left the duck sitting in the freezer for far too long because I was too intimidated to find a recipe–silly me. Fortunately, they weren’t freezer burned! It’s just another testament to not letting doubt get the better of you!
But success of my Duck with Wine & Cherries meant I really did have a problem. If I didn’t blog the recipe, I’d lose it. And in that case, my brother would be by again next year with more duck. Isn’t that how life works?
- 2 whole small wild ducks, or 1 large wild or a domestic duck
- 2 cups pitted cherries, about 8 ounces
- One large onion, coarsely chopped
- 2 bay leaves
- 8 sprigs of marjoram
- 1 cup duck or chicken stock
- 1 cup red wine
Preheat the oven to 400F. Rub salt into the duck skin. Put the remaining ingredients into the bottom of a heavy pot with a lid, like a braiser or Dutch oven, then set the ducks on top. Cover the pot and roast in the oven for 90 minutes.
Uncover the pot and continue roasting to let the sauce reduce and the duck skin crisp up. Mine took about 45 minutes, but the original recipe says it may be as quick as 15 for very lean ducks, so check early and watch carefully.
Slice the ducks in half lengthwise and set onto four plates. Remove the bay leaves and marjoram stems, them spoon a generous portion of sauce next to each duck half. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 90mgSodium: 297mgCarbohydrates: 17gFiber: 2gSugar: 10gProtein: 23g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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