Recipe Archives->Gamebirds->Cherry Duck

Duck Sauce with Dried Cherries
Serves 4
 
1 duck, 3 to 4 pounds, cut into 4 serving pieces
1 cup olive oil
2 cups yellow onions, sliced thin
4 to 6  cloves garlic, finely chopped
1/4 cup Italian flat-leaf parsley, chopped
1/4 cup celery with leaves, chopped
3 cups tomatoes, chopped
1/4 cup dry marsala
1 3/4 cups dry red wine
2 whole cloves
2 bay leaves
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons dried rosemary
2 teaspoons Hungarian paprika
1 cup dried cherries
1/2 cup brandy, warm
salt and pepper to taste
 
Soak dried cherries in the warm brandy for 1 hour, reserving the
brandy.

Heat the olive oil in a large skillet over medium high heat.  Place
the duck pieces in the skillet and brown well to melt off the fat.
remove the duck and drain off most of the fat and oil, reserving
1/4 cup.

Add the reserved oil to a 6 quart covered ovenproof casserole and
saute the onion and garlic until tender. Add the parsley and celery
and saute for a few minutes more. Add the tomatoes and simmer 15
to 20 minutes.

Add the marsala, red wine and seasonings and bring to a boil.  Add
the duck pieces, cover, and let cook in a preheated oven at 375
degrees for 2 hours or until the duck meat falls away from the
bones.

Remove the casserole from the oven and let it cool enough to remove
all the duck bones. Return meat to the pot and add the cherries,
along with the brandy. Simmer, uncovered, until the sauce reduces
and thickens, about 15 minutes. Salt and pepper to taste.

Printable version: cherry-duck.txt.