454 g PRODUCT OF MEXICO, NO. 1 GRADE
3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE
2 for $10.00
SELECTED SIZES, SELECTED VARIETIES
15 AIR MILES® Bonus Miles when buying 2
2 for $4.00
1.5 L, OR 2.49 EA.
5 AIR MILES® Bonus Miles when buying 2
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
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