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Mallard Duck With Bing Cherries

Western.Chefs's picture
  Butter 2 Tablespoon
  Mallard/Domestic duck 4 Pound, quartered (1 Whole)
  Dry sherry 2 Tablespoon
  Crushed garlic 1⁄4 Teaspoon
  Pitted bing cherries 3⁄4 Cup (12 tbs)
  Potato flour/Cornstarch 2 Teaspoon
  Tomato paste 1 Teaspoon
  Bay leaf 1⁄2

1. In a skillet heat the butter, add the duck and brown on all sides. Drain off the fat. Pour the sherry over the duck and remove it to a platter.
2. To the pan add the garlic and cherries, reserving the juice. Boil two or three minutes. Blend the potato flour with the reserved cherry juice and tomato paste and add, stirring, to the cherries. Cook, stirring, until thickened. The sauce should have the consistency of heavy cream. If too thick, thin with chicken broth.
3. Return the duck to the pan, skin side down. Add the bay leaf, cover with waxed paper and skillet lid and simmer until done, forty to fifty minutes. Arrange the duck on a platter and garnish with the cherries.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4179 Calories from Fat 2702

% Daily Value*

Total Fat 300 g461.8%

Saturated Fat 106.9 g534.3%

Trans Fat 0 g

Cholesterol 1516 mg505.3%

Sodium 1249.7 mg52.1%

Total Carbohydrates 32 g10.7%

Dietary Fiber 0.93 g3.7%

Sugars 20 g

Protein 317 g634.7%

Vitamin A 49.1% Vitamin C 160.1%

Calcium 14.8% Iron 426.5%

*Based on a 2000 Calorie diet

Mallard Duck With Bing Cherries Recipe