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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This recipe comes from the French section of a book called Easy International Cooking. It is a quick and tasty way to serve duck. Ingredients:
1 2/3 kg ducklings |
1 cup red wine |
1/4 cup orange juice |
1 tablespoon chili sauce |
1 tablespoon brown sugar |
3 teaspoons arrowroot |
425 g cherries, drained and stoned |
Directions:
1. Wash, dry duck and prick skin a few times with a fork.
2. Cook in an oven according to directions on packet, or otherwise approximately 1 1/2 hours at 180°C.
3. Ten minutes before duck is ready bring wine, orange juice, chilli and sugar to the boil in a small saucepan.
4. Remove a small amount of mixture from saucepan and blend well with arrowroot to form a smooth paste.
5. Return to saucepan and stir constantly until sauce boils and thickens.
6. Reduce heat, add cherries and simmer for 3 minutes.
7. Cut duck into serving portions, serve with sauce to one side along with vegetables of choice.
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