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Title: Fruity Duck "John Barleycorn"
Categories: British Alcohol Poultry
Yield: 4 Servings
| British measurements | ||
| 4 | Duck breasts; boneless | |
| 1 | cn | Black cherries; 8oz |
| 1 | Orange; sliced | |
| 3 | tb | Fromage frais |
| 3 | fl | Single malt scotch whiskey |
| 1 | tb | Cornflour (cornstarch) |
| Salt & pepper to taste | ||
| Orange slices & cherries | ||
| . for garnish |
Place the duck in a large casserole dish. Strain the cherries, reserving the juice. Place three-quarters of the cherries and the orange slices over the duck. Mix the fromage frais with cherry juice and whiskey (minus 1 Tbsp), and pour over the duck.
Bake at 350oF / 180oC / gas 4 for 2 hours, or until the duck is tender. Remove the duck and place on a warm dish. Remove the excess fat and transfer the juices to a small saucepan. Mix a tablespoon of whiskey with a level tablespoon of cornflour (cornstarch). Add to the pan and gently heat until the sauce thickens. Season to taste. Return the duck to the casserole and pour the sauce over. Garnish with orange slices and the remaining cherries. "Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Date: 08-10-96
From: Jr Byers Date: 12 Dec 97
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