Roast Duck with Cherry and Brandy Sauce

by Jenn on June 4, 2009

in Dairy Free,Diabetic Friendly,Dips and Sauces,Gluten Free,Meats

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I don’t often cook game birds, but learned of this awesome local place to purchase game and poultry in town, and remembered how much I loved the last time I had duck.  This was cooked very simply – just roasted in an oven and then prepared with a fairly simple cherry sauce on top to garnish.  Simple, yet elegant and classy all in one dish.

{ 2 comments… read them below or add one }

amos January 10, 2012 at 10:58 pm

Jenn- Great recipe, but.. ( hate to tell ya but) no way 4 WILD duck legs weigh a pound. Not close. Maybe a third of a pound at most. I’m a hunter and chef and can tell from the picture as well that your butcher sold you DOMESTIC duck. Not remotely the same flavor nor would you get that nice layer of fat ( great for making rouxs!) that’s on top of your stock. Also, it’s illegal to sell wild game and gamefish of any sort. VERY!

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Jenn January 10, 2012 at 11:23 pm

Hi Amos – thanks for the information, though I am a little confused. I don’t recall mentioning anything about the source of this duck, other than I found a local place that sells game meat. Maybe it’s an issue with my terminology? I consider all duck game meat (as I consider duck a game bird) and maybe it’s not correct for me to use the term “game” in that way. I would not have supposed anything other than that the duck was domestic…it was from a very reputable butcher.

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