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.
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  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.
  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.
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