Name: Le canard aux cérises et au vieux banyuls (Duck with cherries and Banyuls wine)
Yield: Serves 4
Cuisine: French
Ingredients: 12 button onions; 1 medium-sized onion, chopped; 1 bouquet garni; 2 tbsp duck or goose fat; 1 heaped tsp flour; 1 duck for roasting; coarse salt and pepper; 120 g dark cherries; 200 ml Banyuls wine; 400 ml stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

Magrets & Mushrooms

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

Europe
France
Roussillon
Lunch
Main course
South-West France
Mediterranean

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

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Ingredients

Method

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