Ingredients
2 ducks (4 pound each)
Rosemary, minced
1 c. honey
2 onions, finely minced
2 bay leaves
1 (16 ounce.) tins Canadian black pitted cherries
Salt & pepper
Oil
Giblets
2 pt. water
12 peppercorns
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Rub ducks with salt, pepper and rosemary. Heat oil in a large baking dish and brown ducks. Brush with honey and bake in a moderate oven for 30 min at 350 degrees, basting frequently. Place giblets, onions, water, bay leaves and peppercorns in a saucepan and cook till reduced by half. Add in the cherry juice and reduce further to 1 pint. Strain and thicken with the arrowroot blended with water. cut ducks into serving portions and place in a casserole with the sauce. Cover and bake at 350 degrees for 2 1/2 hrs. Add in liquid removed cherries just before serving. Serve accompanied by parisienne potatoes and minted peas.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Premium five spice — char siu, roast duck, braised pork belly
Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Sweet plum sauce — roast duck, spring rolls, mu shu, dipping