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Duck with Cherries https://www.metro.ca/userfiles/image/recipes/canard-cerises-bing-5911.jpg PT20M PT2H00M PT2H20M
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.
4
4 lb (2 kg) duck, cleaned, and giblets removed and set aside Salt for rubbing the duck 3 carrots, peeled and sliced 1 small onion, chopped 1 garlic clove, crushed 1 tsp. (5 mL) dried marjoram 1 tsp. (5 mL) dried basil 1 cup (250 mL) red wine 1 cup (250 mL) water sugar to taste 1/2 lb (225 g) fresh California Bing cherries
Duck with Cherries

Duck with Cherries

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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 lb
    (2 kg)
    duck, cleaned, and giblets removed and set aside

  • Salt for rubbing the duck
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  • 3
    carrots, peeled and sliced
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  • 1
    small onion, chopped
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  • 1
    garlic clove, crushed
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  • 1 tsp.
    (5 mL)
    dried marjoram
  • 1 tsp.
    (5 mL)
    dried basil
  • 1 cup
    (250 mL)
    red wine
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  • 1 cup
    (250 mL)
    water
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  • sugar to taste
  • 1/2 lb
    (225 g)
    fresh California Bing cherries
Imprimer ma sélection

Preparation

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.

Source : Cerises de Californie

Wine and meal pairing

Aromatic and robust

Aromatic and robust

With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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