DUCK BURGOYNE WITH BLACK BING CHERRIES


From Jac's mother, Minnette Holzman.


Use one or two ducks according to need. Have butcher cut them into quarters diagonally (on the bias) and if these are too large, have them cut again diagonally.

Brown the pieces in a heavy Dutch oven, skin side down, slowly, taking off the fat at intervals so that all fat is cooked out. Then turn the pieces over and make sure no fat remains.

Transfer to a roasting pan, add 1/2 cup wine vinegar mixed with 1/2 cup tart jelly, such as currant or crabapple, and pour over duck. (Double this recipe for two ducks.)

Add quartered oranges (with skins remaining), cover, and cook in oven slowly until duck is tender, basting frequently. Warm a can of black bing cherries, drain juice off, add brandy, pour over duck and flame before serving at table.

 

 

   
       
       


 


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