HerbRubbed Duck with Tart Cherry and Sage Sauce

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

Ingredients

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

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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