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Le Canard a La Creme De Cassis (Duck)

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“I love duck and I love creme de cassis but I've never made duck before. This is from a Junior League cookbook called San Francisco Encore. Here for safe keeping.”
2hrs 10mins

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. Place ducks in a shallow roasting pan on a rack.
  3. Roast for 1 to 1 1/2 hours, turning halfway through baking time.
  4. Melt the butter in a skillet and saute the shallots until soft, about 5 minutes.
  5. Add the jelly and creme de cassis and boil until reduced and thickened.
  6. Cut the ducks into serving pieces and arrance on a platter.
  7. Stir the cherries into the sauce and heat thoroughly.
  8. Spoon the sauce over the ducks. Serve immediately with wild rice.

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