Scottish (Scotland) Meat main course food and Drink Ideas
Wild Duck in Spicy Cherry Sauce Recipe
This is a recipe for a wild duck in a spicy cherry sauce. The subtle flavours fo the duck are off set by the spicy but still sweet flavours fo the cherry sauce.
Wild Duck in Cherry Sauce
- 1 x 2.25 kg (51b) duck or 4 duck quarters
- 100 ml (4 fl oz) red wine
- 1 x 397 g (14 oz) can morello or black cherries
- Pinch cinnamon
- 4 x 15 ml spoons (4 tbsps) redcurrant jelly
- Rind and juice of 1 orange
- 1 x 5 ml spoon (1 tsp) cornflour
Prick the duck all over with a fork and sprinkle liberally with salt. Roast in a preheated oven 200°C, 400°F, Gas No. 6 for 1-1&1/2 hours. Reduce cooking time to 40-50 mins if using individual portions. Place remaining ingredients, except cornflour, in a pan, bring to the boil and simmer for 10 minutes. Strain off any excess fat from the meat juices and add the juices to the sauce. Blend the cornflour with a little water and add to sauce. Cook until thickened. To serve: cut duck into 4 portions and serve with the sauce.
- Servings 4
- Preparation Time 15 mins
- Cooking Time 1 hr 30 mins
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