Herb-Rubbed Duck with Cherry Sage Sauce
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries.
Source: Houseboat Eats
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Credit: Houseboat Eats
FROM THE
RECIPE:
Duck is far more flavorful than chicken, and not much more expensive. The breast is padded with the tastiest fat you can find, and duck leg confit is pure bliss.
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