Name: Duck in cherry sauce
Yield: 0
Ingredients: Duck - 2 PC.; Cherry - 1 Art.; Dry red wine - 0,5 Art.; Bouillon - 1 Art.; Sugar - 2-3 tbsp; Salt - taste; Black pepper - taste; Soy sauce - taste; Greenery - taste

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Ingredients for - Duck in cherry sauce

1. Duck - 2 PC.

2. Cherry - 1 Art.

3. Dry red wine - 0,5 Art.

4. Bouillon - 1 Art.

5. Sugar - 2-3 tbsp

6. Salt - taste

7. Black pepper - taste

8. Soy sauce - taste

9. Greenery - taste

How to cook deliciously - Duck in cherry sauce

1. Stage

Wash the duck legs and dry them with a paper towel.

2. Stage

Carefully cut out the tibia bone. Salt and pepper and set aside to marinate for a while.

3. Stage

Tie with culinary twine crosswise to keep the meat juicy inside when cooking.

4. Stage

Roast in a dry pan on both sides, transfer to a baking dish, if necessary, salt and pepper. Bake at 180*C for 50-60 minutes.

5. Stage

10 minutes before the end of cooking, coat the duck with dark, sweet soy sauce or honey mixed with soy sauce (1:1) to form a ruddy, uniform crust.

1. Stage. Duck in cherry sauce: 10 minutes before the end of cooking, coat the duck with dark, sweet soy sauce or honey mixed with soy sauce (1:1) to form a ruddy, uniform crust.

6. Stage

In the pan, where the duck was roasted, pour the broth, add red dry wine, 1 tbsp of soy sauce, sugar, salt, pepper. When the mixture comes to the boil, add the cherries. Pour the sauce into a saucepan (you can continue cooking in a skillet) and steam the sauce by half (about an hour of cooking time). If you need the sauce cooked faster, then you can thicken it with a little starch.