Duck with Cherries

4 pound duck, cleaned, and giblets
Salt
3 carrots, peeled and sliced
1 small onion
1 garlic clove, rushed
1 teaspoon dried marjoram
1 teaspoon dried basil
1 wineglass red wine
Freshly ground black pepper
Sugar
1/2 pound Bing cherries

Season the duck, by rubbing the skin and the inside of the carcass
with salt. Put to one side, in a large casserole dish.
Arrange the carrots, onion and giblets around the duck. Sprinkle the
garlic, marjoram and basil over it. Pour in the wine and about 1 cup
water, and add salt, pepper and sugar to taste.
Cover the casserole and bake in a preheated 350 oven for 2 hours or
until the duck is tender. Remove the casserole from the oven. Uncover
and pour off the liquid and vegetables into a large saucepan. Put the
duck onto a plate and set aside to cool. Boil the contents of the
saucepan over a high flame until reduced by half. Strain off the
liquid into a small bowl and chill in the refrigerator for 1 hour.
Discard the vegetables.

Meanwhile, stem and pit the cherries and put into a bowl. Take the
chilled liquid out of the refrigerator. The fat content should form a
layer on the surface. Remove this. Reheat the remaining liquid until
not quite boiling. Pour over the cherries and chill in the
refrigerator until the sauce has turned to jelly. Remove from the
refrigerator, unmold from the bowl and slice. Serve the duck cold,
surrounded by slices of the jellied sauce in which the cherries are
embedded. Serves 4.



SOURCE: [RecipeFavorites] Digest
Posted By: "bwags" >
FROM ANN IN FLA



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