Duck braised in red wine with cherries.

Aromatic and delicate duck with sour cherry, very festive dish. To the delight of the hosts, not too troublesome! Prepared all set on fire and forget 2 hours!

Tender duck breast, will fry.


1 (1.5 – 2 kg) Duck
250 ml dry red wine
500 ml of chicken or duck broth
2 tbsp dried marjoram
3 medium red onions
300 grams of frozen cherries (unfreeze the day before)
3 tbsp brown sugar
Salt and pepper to taste

Cooking method:    

1) Duck wash, dry paper kitchen towel, cut into pieces, carefully carving 2 duck breasts. Breasts aside, they will fry.

2) All of the ducks rub with salt, pepper and dried oregano. Set aside for 10 minutes.

3) Onion peel and cut into 4 pieces. The broth to a boil.

4) Put in a cold pan with a thick bottom pieces of the duck, skin side down, and put a medium heat. (This will allow heated with a little duck fat for frying). When the pan is already well warmed and fat natekla much, increase the heat and Brown the duck pieces on all sides. Put in a deep pan or pot in which bird will be extinguished.

5) In the same pan fry the onion quarters to light caramelization (browning). Pour in the wine, add the sugar and stir actively.
Bring the wine to a boil and pour the onion with the meat. Add cherries and hot broth. Add ½ tsp salt, cover and bring to a boil over medium heat.

6) Reduce the heat to low and cook for 2-2.5 hours. Meat should be slightly deviate from the bones. Remove from heat and let the meat “rest” in the liquid in which it tushilos. From this meat is juicier, as will absorb part of the fluid lost during the heat treatment.

7) For 30 minutes until cooked braised poultry, preheat the oven to 180 degrees.

8) In a frying pan with a thick bottom Put the duck breasts skin side down and place over medium heat. (Again – this will allow heated with a little duck fat for frying). When the pan is already warmed up and peel breasts browned, flip and cook another 2-3 minutes, until browned and transfer to a heat-resistant dish skin side up. Send for 10 minutes in preheated oven. Then another 5-8 minutes, the meat must “rest” to not to let too much juice while cutting was softer.

9) Sauce:

– When the meat is “rested” a bit, put it on a serving dish. The sauce, strain through a sieve into a clear jar or pitcher.

– Wait a minute, and the fat will rise up. Carefully collect it with a spoon. He is no longer suitable. Collect as many as you can.

– Pour the remaining liquid in a small skillet and boil down three times. This will concentrate the taste of the sauce. Taste, add salt and pepper if needed.

10) Duck breast accurately cut and lay along with the rest of the meat, pouring all the sauce.

It goes well with mashed potatoes.



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