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 Duck in Cherry Sauce Recipe
I don't know about you, but I should always have a duck on my table. I cook duck in different ways - with apples, kiwis, tangerines, oranges... This year's duck with cherry sauce.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash the duck legs and dry them with a paper towel.
    Wash the duck legs and dry them with a paper towel.
  2. Carefully cut the tibia. Add salt, pepper, set aside for a while, marinate.
    Carefully cut the tibia. Add salt, pepper, set aside for a while, marinate.
  3. Tie the culinary twine crosswise so that the meat remains juicy inside when cooking.
    Tie the culinary twine crosswise so that the meat remains juicy inside when cooking.
  4. Fry in a dry frying pan on both sides, put in a baking dish, add salt and pepper if necessary. Bake at 180 * C for 50-60 minutes.
    Fry in a dry frying pan on both sides, put in a baking dish, add salt and pepper if necessary. Bake at 180 * C for 50-60 minutes.
  5. 10 minutes before the end of cooking, lubricate the duck with dark sweet soy sauce or honey mixed with soy sauce (1:1) to form a ruddy plain crust.
    10 minutes before the end of cooking, lubricate the duck with dark sweet soy sauce or honey mixed with soy sauce (1:1) to form a ruddy plain crust.
  6. Pour the broth into the frying pan where the duck was fried, add dry red wine, 1 tbsp soy sauce, sugar, salt, pepper. When the mixture boils, add the cherries. Pour the sauce into a saucepan (you can continue to cook in a frying pan) and evaporate the sauce twice (about an hour of cooking). If you need to cook the sauce faster, then you can fill it with a small amount of starch.
    Pour the broth into the frying pan where the duck was fried, add dry red wine, 1 tbsp soy sauce, sugar, salt, pepper. When the mixture boils, add the cherries. Pour the sauce into a saucepan (you can continue to cook in a frying pan) and evaporate the sauce twice (about an hour of cooking). If you need to cook the sauce faster, then you can fill it with a small amount of starch.
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