Fruity Duck 4 Duck breasts; boneless
1 cn Black cherries; 8oz
1 Orange; sliced
3 tb Fromage frais
3 fl Single malt scotch whiskey
1 tb Cornflour (cornstarch)
Salt & pepper to taste
Orange slices & cherries for garnish
Place the duck in a large casserole dish. Strain the cherries,
reserving the juice. Place three-quarters of the cherries and the
orange slices over the duck. Mix the fromage frais with cherry juice
and whiskey (minus 1 Tbsp), and pour over the duck.
Bake at 350oF / 180oC / gas 4 for 2 hours, or until the duck is
tender. Remove the duck and place on a warm dish. Remove the excess
fat and transfer the juices to a small saucepan. Mix a tablespoon of
whiskey with a level tablespoon of cornflour (cornstarch). Add to the
pan and gently heat until the sauce thickens. Season to taste. Return
the duck to the casserole and pour the sauce over. Garnish with
orange slices and the remaining cherries.
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