Duck with cherries

1,5-2 kg duck

500 g cherry - frozen

250 g red wine

salt, pepper

Duck rubbed with salt and pepper.

Put to cook in the oven on the grill. Under the grate should be small pan, which will drain the juice and fat. In a pan pour two or three tablespoons of water.

Fry the duck must first at not too high temperatures (180�), basting often with the juice from the bottom of the pan. The cooking time is approximately 50 minutes

Then you need to strengthen fire and make the bird is well flushed, wet it with vegetable oil, mixed with rum and brandy, or simply melted fat (but not fat from the bottom of the pan!).

Stop lubrication for half an hour before the end of frying: duck average will be ready for an hour and a half.

From cherries to remove the seeds. Douse them in red wine for 5 minutes.

10 minutes until cooked ducks need it to take out the baking sheet. Mix the juice formed in the pan, cherry wine, salt and pepper.

The duck is served hot. The sauce is served separately.

If holiday spending in the narrow family circle, this delicious dish may well replace you a Turkey.

I would be very glad if my advice helped you.