This recipe is quite easy in its execution: the important thing is to have best quality product, especially for the meat. It is a perfect combination between cherries and the strong flavor of the duck meat. We suppose is not that easy to find Marostica cherries abroad: you can use in any case other types providing that these must be mature and sweet
Serving size 4
1 duck of about 1kg
1 kg of cherries ( Marostica should be perfect)
Salt and white pepper
A glass of red wine
Take the duck and wash it very well: if necessary remove the remaining feathers with fire on a stove, paying attention not to burn the skin of the duck: you may alternatively use scissors to cut them away from the skin.
Put the duck in a owen pan, add just a little bit of butter around the duck, salt and pepper .
Put the pan in the owen, 200° for 20 minutes then add the cherries without the stone, the red wine and keep on cooking for 30 minutes at 180°. Add wine if necessary while cooking.
When the duck is ready, cut the breast in slices and put them on a serving dish with the cherries sauce around.
Bordeaux Supérieur: spicy, full bodied, aged in barrels for 19 months, this wine is originated from 40 years old vineyards. Undergrowth notes, with a scent of vanilla and coffee seeds. To be served in wide chalice, 18°/20°. To be opened at least 2 hours before serving.