Wild Duck with Sour Cherries
by Editorial Staff
Summary
| Prep Time | 1 hr 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 wild ducks 1 kg each
- salt
- pepper
- 3 tablespoon butter
- 400 g cherry (s) (sour cherries)
- 125 ml wine, red wine, dry
- 125 ml Madeira
- 1 tablespoon cane sugar
- 1 piece (s) cinnamon
- 10 g butter, cold
- 1 tablespoon honey
- 1 tablespoon mustard
Print Recipe
Pin Recipe Instructions
- Clean the ducks well, rinse and pat dry. Rub the inside with salt and pepper and put a piece of butter inside.
- Melt 1 tablespoon butter, fry the ducks on all sides, cover and slide into the oven preheated to 220 ° and fry for about 30 to 35 minutes. Warm the honey in a water bath and mix it with the mustard. 10 minutes before the end of the roasting time, remove the lid and brush the ducks with the honey and mustard mixture. Then remove the ducks and keep them warm. During the roasting time, cook the pitted sour cherries in red wine and Madeira with the sugar and cinnamon for 10 minutes. Pour through a sieve. Degrease the duck roast and deglaze with the cherries. Reduce a little, then add half of the cherries to the sauce and bring to the boil a few times. Finally stir in the cold butter. Carve and serve the ducks. Noodles or croquettes go well with it.
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