HerbRubbed Duck with Tart Cherry and Sage Sauce

HerbRubbed Duck with Tart Cherry and Sage Sauce
Photo by www.epicurious.com

Ingredients

  • ¼ cup fresh rosemary leaves
  • 1 medium shallot
  • 1 small onion
  • Salt
  • 2 teaspoons salt
  • 2 tablespoons fresh sage
  • ½ orange
  • + 15 more ingredients
    • 6 fresh bay laurel leaves, or 2 dried
    • 2 teaspoons balsamic vinegar
    • 2 tablespoons vegetable oil
    • 2 cups full-bodied red wine, such as Cabernet Sauvignon or Merlot
    • freshly ground black pepper
    • 2 teaspoons freshly ground black pepper
    • 2 whole 5-pound ducks, Peking or Muscovy
    • 1 cup dried tart cherries
    • 4 teaspoons juniper berries
    • 1 celery
    • 1 teaspoon fresh English thyme
    • 1 small carrot
    • 6 3-inch sprigs fresh English thyme
    • 2 bay laurel leaves,fresh or dried
    • 2 tablespoons fresh English thyme leaves

1. Herb rub. If using fresh bay leaves, pull out the center veins. Combine all the ingredients for the herb rub in a spice mill or blender and grind to a coarse paste. 2. Marinating the duck. Cut up the ducks by removing the 2 legs and the 2 boneless breasts (with skin) from each bird. Reserve th...

View full recipe at Epicurious

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