Recipe #1732
Brome Lake Duck with Cherry Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 h 30 min |
| Total: | 2 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 1 Brome Lake duck
- 3/4 cup (180 mL) pineapple or orange juice
- Salt and pepper to taste
- Sauce
- To taste 1 or 2 small tins pitted black cherries, drained
- 2 cloves garlic
- 3/4 cup (180 mL) red wine
- 1 2/3 cups (410 mL) beef consommé
- 1 Tbsp. (15 mL) cornstarch mixed with 2 Tbsp. (30 mL) cold water
- 2 Tbsp. (30 mL) butter
- 1 Tbsp. (15 mL) currant jelly
- Salt and pepper to taste
Preparation
Prick skin in several places with a small knife.
Season duck, outside and inside. Baste with pineapple or orange juice.
Sauce
Mix cherries, garlic, wine, beef consommé in a saucepan. Bring to a boil and thicken with cornstarch.
Whisk butter and currant jelly into sauce and set aside.
Roast duck covered for 2 ½ to 3 ½ hours. Do not lift cover during first 40 minutes.
Baste with pineapple or orange juice during roasting. Serve with sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Phyllo-wrapped Brome Lake Duck Breasts with Beet Chips
- Brome Duck Breast Rolls with Mushroom-Maple Sauce
- Roasted Brome Lake Duck Thighs Confit
- Cassole of Brome Lake Duck Confit and Orange Duck and Pork Sausage
- Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables
- Brome Duck Breast With Wine And Balsamic Vinegar Sauce
- Very Cherry Sauce
- Roast Brome Lake Duck with Caramelized Pears
- Hazelnut-Crusted Brome Lake Duck Breasts
- Hazelnut-Crusted Roasted Brome Lake Duck Breasts
Roast Brome Lake Duck with Caramelized Pears
You like this recipe?
Please comment it with your account