Well today I decided to challenge myself with roasted duck with a cherry sauce and wild rice. I took the duck and let it thaw in cold water for two hours. Then I removed the liver, gizzards, and neck(so sad). Then I tied the legs together and put it in a dish, breast side up. Then I cooked it at 350 degrees for 2 hours. Then I steamed some wild rice for a side dish. For the sauce I took a jar of cherry preserves, two tablespoons of red wine vinegar and let them simmer for 10 min. I was super happy with the presentation and the taste. I feel it was a little too much work for every day, but it would be great for a special occasion.
3 comments:
Mom told me you were going to try this. I'm so glad it turned out well for you. Was it similar to chicken or turkey in taste, or was it totally different?
Dad
very dark meat, but tangy!
tangy, yeah i'd be afraid it'd have a gamey taste. The pictures look awesome Rachael
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