INGREDIENTS

INSTRUCTIONS

In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add
the shallots and saute slowly, until soft. Add the dried cherries,
molasses, pepper, and duck stock. Simmer 15 minutes. Blend the arrowroot
with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and
simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may
be made ahead, up to this point.) Preheat the oven to 425 degrees. Season
the duck cavity with the salt and pepper. Pierce the skin thoroughly around
the lower breast, back, and thighs. Truss the duck and place, breast side
up, on rack in shallow roasting pan. Place the duck in the oven and bake
for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30
minutes per side. With a bulb baster, remove some of fat that accumulates
as the duck roast. Turn the duck, breast side up, and sprinkle with salt.
Roast 10 to 15 minutes longer for medium-rare or until juices run rosy when
a thigh is pierced with a fork. For well-done, roast until juices run
clear. Remove the trussing. Place the duck on a serving platter and keep
warm in a turned off oven while finishing the sauce. (The duck may be
roasted in the morning, if desired, and reheated at 300 degrees at this
point.) Place under a broiler for 3 to 5 minutes for extra-crisp skin.
Remove all but 1 tablespoon fat from the roasting pan. Add the remaining
1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the
brown bits from the bottom and reducing the wine to 2 tablespoons. Strain
the wine reduction into the prepared duck sauce. Finish the sauce with the
sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1
tablespoon of butter. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6278 broadcast 05-01-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-09-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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