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Plum Duck with Kirsch Sauce
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
Published 1997
This is a good dish for an autumn dinner party when there is a glut of red plums. Butchers and supermarkets now sell duck joints; otherwise ask for 2 small to medium ducks to be cut in quarters.
Ingredients
- juice of
4 300 ml ½ pint
Method
Put the orange juice, water and mace into a large, heavy-based saucepan, season with salt and pepper and bring to the boil. Put in the joints of duck, cover the pan and simmer gently for 15-20 minutes. Then remove the duck and pat dry with absorbent paper. Strain the liquid into another saucepan and keep on one side.