Braised Duck with Black Cherries and Red Wine

Braised Duck with Black Cherries and Red Wine

This recipe needs to be started one day ahead to get the best result. The stock from braising the duck will have a lot of fat and chilling it overnight makes it simple to scoop off the thick layer that will have set on top. Use the duck stock to make the final sauce.

Serves 4

Photography by Manja Wachsmuth
From issue #49
Aug. 29, 2015
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