Braised Duck in Black Cherry Sauce Recipe

1      Reviews by:    Bonnie Summers   Braised Duck in Black Cherry Sauce Recipe browns duck before roasting then tops cooked duck with cherry sauce of duck broth, bay leaf, marjoram, cornstach and black cherries. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:1492 calories80.6 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   1 Hour Total Time:   1 Hour 25 Minutes

INGREDIENTS

• 1 5 to 6 pound duckling
• 1/4 cup fat
• 1 tablespoon duck fat
• 1 tablespoon minced onion
• 1 1/2 cups duck broth
• 1/2 teaspoon salt
• 1 bay leaf
• 1/8 teaspoon marjoram
• 1 No.2 can black cherries
• 2 tablespoons cornstarch

DIRECTIONS

• Cut, or have cut, the duck in quarters. Brown duck in fat in heavy saucepan; roast uncovered in slow oven (325°F), for about 1 hour or until 170°F.
• Meanwhile, cook giblets. Drain off liquid. Allow fat to rise to top and pour off.
• Place 1 tablespoon fat in saucepan. Add onion. Cook over low heat about 3 minutes. Add duck broth, salt, bay leaf and marjoram.
• Drain cherries. Combine 1/2 cup cherry juice and cornstarch. Stir into hot broth. Cook, stirring constantly, until sauce thickens and boils. Remove bay leaf.
• Add cherries and heat thoroughly. Serve hot over braised duck quarters.
• If desired, substitute 1/2 cup red wine for 1/2 cup broth. Serves 4.

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