Canard à La Montmorency

Duck with Red Cherries

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 duck (about 6 pounds)
  • Salt and pepper
  • pounds


  1. Clean duck. Cook giblets to make a stock, but do not use the giblets themselves for their taste tends to be strong. Salt and pepper the cavity of the duck and truss according to instructions on. Roast according to chart.
  2. Cool duck when it is done, cover, and refrigerate overnight. Do not overcook the duck—the French eat them