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Caneton Aux Cerises
Duck with Cherries
Preparation info
- Serves
2 or 3
. - Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Ingredients
1 6–7 -pound - Salt and pepper
- Recipe of Madeira sauce
Method
- 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. Make Madeira sauce, using stock.
- Put cherries, wine,
¼
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I wanted to make an old school duck recipe and it seemed to be a good chance to use a jar of sour cherries I had left over from Black Forest Gateau experiments.
The recipe specifies an impressive 4 types of alcohol to add, but I had to improvise as best I could. I used white wine and Marsala (rather than Madeira). I think I’d finished off my kirsch making the Black Forest gateau. I also didn’t have any true demiglace to make the but reducing beef stock with the Madeira (or rather, Marsala) gave a tasty end result.
And cherries plus duck are a winning combination, for sure…