Le Canard a La Creme De Cassis (Duck) |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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I love duck and I love creme de cassis but I've never made duck before. This is from a Junior League cookbook called San Francisco Encore. Here for safe keeping. Ingredients:
4 ducks, about 4 lbs. each |
salt |
fresh ground black pepper |
1/2 cup butter |
3 shallots, minced |
10 ounces currant jelly |
1 cup creme de cassis |
2 cups chicken stock, can use duck stock if you find it |
1 (8 ounce) can bing cherries, pitted, drained |
wild rice (optional) |
Directions:
1. Preheat oven to 425 degrees F.
2. Place ducks in a shallow roasting pan on a rack.
3. Roast for 1 to 1 1/2 hours, turning halfway through baking time.
4. Melt the butter in a skillet and saute the shallots until soft, about 5 minutes.
5. Add the jelly and creme de cassis and boil until reduced and thickened.
6. Cut the ducks into serving pieces and arrance on a platter.
7. Stir the cherries into the sauce and heat thoroughly.
8. Spoon the sauce over the ducks. Serve immediately with wild rice.
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