Caneton Aux Cerises

Duck with Cherries

Preparation info
  • Serves

    2 or 3

    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (6–7-pound) duck
  • Salt and pepper
  • Recipe of Madeira sauce


  1. Remove giblets and neck from duck. Cook to make stock. Clean duck, remove wishbone, sprinkle cavity with salt and pepper, truss and scald (above). Roast according to chart on. Make Madeira sauce, using stock.
  2. Put cherries, wine, ¼