| | Mallard Duck with Bing Cherries 2 tablespoons of butter
one 4 pound mallard duck
2 tablespoons of dry sherry
1/4 teaspoon of crushed garlic
1 can of pitted Bing Cherries
2 teaspoons of potato flour or cornstarch
1 teaspoon of tomato paste
1/2 bay leaf |
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Heat the butter in a skillet. Cut the duck in quarters and brown in the butter. Drain off the fat and pour sherry over duck. remove the duck to a casserole. Add the garlic to same skillet. Drain the cherries and reserve juice. Place the cherries in skillet and cook for 2 minutes. Blend potato flour with reserved cherry juice and tomato paste and add to cherries. Cook, stirring constantly, until thickened. Pour over duck and add bay leaf. Cover. Bake at 350ºF. for about 45 minutes or until the duck is done. Makes 4 servings |
