Le canard aux cérises et au vieux banyuls

Duck with cherries and Banyuls wine

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

In the Roussillon, where cherries are grown with such success for export all over France, and where the fortified wine of Banyuls is a great favourite, it is not surprising that they have evolved a way of cooking duck that explores their local produce.

Ingredients

  • 1 duck for roasting
  • 2 tbsp duck or goose fat
  • 12 bu

Method

Prick the skin of the duck all over without piercing the flesh, and rub it with plenty of salt and pepper. Roast it at 200C/375F/gas mark 6 for 45 minutes. When cool enough, joint into 8 pieces.

Meanwhile, blanch the button onions. In a casserol