Duck with cherry sauce

Duck with cherry sauceis a step by step recipe. Before baking, duck skin can often be pricked with a fork, so that under the influence of heat, the fat flows out through the holes and the duck watered itself with its own juice. It will make it even tastier.


  1. 1 big duck;
  2. 300-400 grams of rice;
  3. 20 grams of butter;
  4. 6-8 green apples;
  5. 1 orange and 1 lemon zest;
  6. 0.5 tsp. ginger powder;
  7. salt, black pepper.
  8. For the sauce:
  9. 1 glass of frozen cherries;
  10. 1/3 cup of sugar;
  11. 2/3 cup of sliced ​​apples;
  12. 0.5 tsp. grated ginger;
  13. freshly ground black pepper.


Duck rub with half a mixture of zest, honey and ginger powder, salt and pepper. Wrap in greased buttered foil and bake at 2000C 50 min. Remove the foil, coat the bird again with the mixture and cook for another 30 minutes. For the sauce, mix all the ingredients with 1/4 cup of water, cook in a saucepan on low heat for 10-15 minutes, stirring constantly. Fry apples in butter until soft, season with black pepper.Cook rice until ready in salted water, mix with apples. Serve the duck with a garnish of apples and rice and cherry sauce.

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