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DUCK
BURGOYNE WITH BLACK BING CHERRIES
From Jac's mother, Minnette Holzman.
Use one or two ducks according to need. Have butcher cut them into quarters
diagonally (on the bias) and if these are too large, have them cut again
diagonally.
Brown the pieces in a heavy Dutch oven, skin side down, slowly, taking
off the fat at intervals so that all fat is cooked out. Then turn the
pieces over and make sure no fat remains.
Transfer to a roasting pan, add 1/2 cup wine vinegar mixed with 1/2 cup
tart jelly, such as currant or crabapple, and pour over duck. (Double
this recipe for two ducks.)
Add quartered oranges (with skins remaining), cover, and cook in oven
slowly until duck is tender, basting frequently. Warm a can of black bing
cherries, drain juice off, add brandy, pour over duck and flame before
serving at table.
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