Duck with Dried Cherries and Rosemary

  • cheflisa Posted: 05/02/09
    Worthy of a Special Occasion

    I thought there was too much vinegar in the sauce. Next time I make this (and I will), I'm putting 1 TBS vinegar and 1 TBS raspberry jam. I did not cook the breasts to 170 (yuck - way too done). I cooked them rare. Duck should be cooked like red meat not like chicken.

  • Capellla Posted: 01/04/10
    Worthy of a Special Occasion

    This was great! My boyfriend went duck hunting for the first time, and we chose this recipe to feature his catches. We followed the advice of a previous reviewer and used 1tbs vinegar, and 1tbs raspberry jam. It was amazing! Pan frying the duck with the bones still in it proved a bit challenging but we managed. I served it with roasted potatoes with garlic rosemary and olive oil. Delicious!

  • LeAndra Posted: 10/05/09
    Worthy of a Special Occasion

    I work on a guest ranch and had a group of people who requested "upscale" food. I made this and received RAVE reviews from the Chicagoans. I would definitely make again! Just keep the sauce separate from the duck for leftovers, it gets too strong.


More From Cooking Light