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Caneton Rouennais Aux Cerises
1 md Duckling
Thyme, bay leaf, pepper to taste
1 sm Onion; chopped
1 c Demi-glace
1/2 lb Cherries; pitted
2 c Light syrup
1/4 c Port
1 Orange; juice of
1 ts Mixed spices (e.g., pepper, Allspice, Cinnamon, bay leaf crushed together)
1/2 ts Grated orange zest
3 tb Redcurrant jelly
Braise the duck in wine with the herbs and onion. When it is done, remove the duck and slice the breast lengthwise. Put the duck slices on a warm platter and keep warm. Use the rest of the duck for snacks or stock.
Strain the braising juices into a saucepan and bring to a boil with the demi-glace. Reduce to about 2/3 c total. Strain over the duck slices.
Meanwhile, cook the cherries in the syrup until they are soft. Drain cherries and set aside.
Combine port, orange juice, spices, and orange zest. Reduce by half over high heat. Strain into another saucepan in which the redcurrant jelly has been melted over low heat. Add the cherries to this.
Serve the duck slices with the cherry compote on the side.
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