Le Canard a La Creme De Cassis (Duck)

"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."
 
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Ready In:
2hrs 10mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Preheat oven to 425 degrees F.
  • Place ducks in a shallow roasting pan on a rack.
  • Roast for 1 to 1 1/2 hours, turning halfway through baking time.
  • Melt the butter in a skillet and saute the shallots until soft, about 5 minutes.
  • Add the jelly and creme de cassis and boil until reduced and thickened.
  • Cut the ducks into serving pieces and arrance on a platter.
  • Stir the cherries into the sauce and heat thoroughly.
  • Spoon the sauce over the ducks. Serve immediately with wild rice.

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RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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