• Servings: 4
• Serve cold for a special luncheon treat.
INGREDIENTS
| 4 lb. | Duck, cleaned and giblets (1.8 kg) | To taste | Salt |
| 3 | Carrots – peeled and sliced | 1 | Onion – small |
| 1 | Garlic clove – crushed | 1 tsp | Marjoram – dried |
| 1 tsp | Basil – dried | 1 cup | Red wine |
| 1 cup | Walter | To taste | Black pepper – freshly ground |
| To taste | Sugar | ½ lb. | Bing cherries |
DIRECTIONS
• Season the duck with salt, rubbing the skin and the inside of the carcass. Set aside in a large casserole dish.
• Arrange the carrots, onion and giblets around the duck.
• Sprinkle the duck with garlic, marjoram and basil.
• Pour in the wine and 1 cup water, and add salt, pepper and sugar to taste.
• Cover the casserole and bake in a preheated 350º oven for 2 hours or until the duck is tender.
• Remove the casserole from the oven. Uncover and pour off the liquid and vegetables into a large saucepan. Put the duck onto a plate ..and set aside to cool.
• Boil the contents of the saucepan over a high flame until reduced by half. Strain off the liquid into a small bowl and ..chill in the. refrigerator for 1 hour. Discard the vegetables.
• Meanwhile, stem and pit the cherries and put into a bowl.
• Take the chilled liquid out of the refrigerator. Discard the fat content that formed a layer on the surface
• Reheat the remaining liquid until not quite boiling.
• Pour over the cherries and chill in the refrigerator until the sauce has turned to jelly.
• Remove from the refrigerator, unmold from the bowl and slice.
• Remove this. Serve the duck cold, surrounded by slices of the jellied sauce in which the cherries are embedded.
Recipe courtesy of: Elizabeth Merk (Farmer Ralph’s wife)