Side Pannel
Michael Gelman's Mom's Cherry Duck
Michael Gelman's Mom's Cherry Duck
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 4 1/2 lb Duck
- Salt and pepper
- 1/2 c Orange marmalade
- 3 oz Orange juice concentrate
- 2 cn Sweet Cherries w/heavy syrup
- 16 oz Ea
- 1/2 c Red wine or madeira
- 3 tb Brown sugar, pack firm
- 2 tb Cornstarch
Directions
Preheat oven to 350 . Place the duck on a rack in a roasting pan and
sprinkle with salt and pepper. Roast for 20 minutes per pound. In a
small bowl, stir together the marmalade and orange juice concentrate.
During the last 30 minutes of roasting, raise the oven temperature to
425` and baste the duck with the orange mixture every 10 minutes.
Meanwhile, in the container of a blender or food processor fitted
with the metalk chopping blade, process the contents of ONE can of
cherries until the mixture is smooth. In a medium saucepan, combine
the pureed cherries, the remaining can of cherries, the wine, brown
sugar and cornstarch. Cook over medium-high heat, stirring
constantly, until the mixture boils. Boil for 1 minute, or until the
sauce thickens, stirring constantly. Cut the duck into quarters, and
serve with the warm sauce on the side.
sprinkle with salt and pepper. Roast for 20 minutes per pound. In a
small bowl, stir together the marmalade and orange juice concentrate.
During the last 30 minutes of roasting, raise the oven temperature to
425` and baste the duck with the orange mixture every 10 minutes.
Meanwhile, in the container of a blender or food processor fitted
with the metalk chopping blade, process the contents of ONE can of
cherries until the mixture is smooth. In a medium saucepan, combine
the pureed cherries, the remaining can of cherries, the wine, brown
sugar and cornstarch. Cook over medium-high heat, stirring
constantly, until the mixture boils. Boil for 1 minute, or until the
sauce thickens, stirring constantly. Cut the duck into quarters, and
serve with the warm sauce on the side.
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