Alma Lach

Caneton Aux Cerises

Duck with Cherries

Preparation info
  • Serves

    2 or 3

    .
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  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