2whole small wild ducksor 1 large wild or a domestic duck
Salt
2cupspitted cherriesabout 8 ounces
One large onioncoarsely chopped
2bay leaves
8sprigs of marjoram
1cupduck or chicken stock
1cupred wine
Instructions
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
Calories: 479kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.