Canard aux Cérises

Name: Canard aux Cérises
Yield: 4 to 6 servings
Ingredients: 4 tablespoons pareve margarine or vegetable oil; 1/2 cup sugar; 1 pound sweet red cherries, unpitted; 1 tablespoon kirsch; 1 young duck (about 3 pounds), giblets removed and reserved; Salt and freshly ground pepper; 1/2 onion, diced; 1 shallot, diced; 1 carrot, peeled and halved; Cayenne pepper to taste; 1 tablespoon grated fresh ginger; Bouquet garni of a sprig each of rosemary, thyme, parsley, and marjoram

December 9, 2011

The cookbook cited above includes several recipes for roast duck and sweet red cherries, the variety that grows in Alsace being Reverchon or Coeur de Pigeon (Pigeon’s Heart). I use Bing or Montmorency cherries, and you can also substitute peaches or rhubarb. If using rhubarb, just increase the amount of sugar to taste. I use cherries with pits, because they add more flavor, but remember to warn your guests!

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