Wild Duck Breast with Cherries and Cardamom

Name: Wild Duck Breast with Cherries and Cardamom
Yield: Serves 6
Cuisine: Russian
Ingredients: 600 ml (1 pint) duck or chicken stock; 2 tablespoons flour; 4 tablespoons butter; 3 mallard ducks; 90 g (3 oz) sultanas; 6 spring onions, finely chopped; 550 g (1¼ lb) morello cherries, fresh or bottled; 600 ml (1 pint) duck or chicken stock; sugar, salt and freshly ground black pepper; sugar, salt and freshly ground black pepper; 6 green cardmom pods, crushed; small glass of tawny port; sugar, salt and freshly ground black pepper; chopped chives to decorate.

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

The combination of morello cherries and cardamom is used in a Russian recipe for veal but it is equally good with duck. The legs of the duck are removed before the duck is roasted so the breasts can be done ‘à pointe’ and the legs dealt with for another occasion.

Ingredients

3 mallard ducks
4 tablespoons butter
2 tablespoons fl

Europe
Russia
Main course
Preserve
Stew
Eastern Europe

Method

Preheat the oven to 240°C/475°F/gas 9. Remove the legs from the ducks and save for another meal. Season the rest of the duck with its breast intact and roast, breast-side down, on a buttered roasting