Ingredients

Ducks

• 2 ducks, 5-5 1/2 pounds each, thawed if frozen (see Tip)
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 12 cloves garlic, peeled
• 12 sprigs fresh thyme, or 1/2 teaspoon dried

Giblet stock & cherry sauce

• 4 teaspoons extra-virgin olive oil, divided
• Necks and giblets from the ducks
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped carrots
• 2 14-ounce cans reduced-sodium chicken broth
• 1/2 cup water
• 2 tablespoons tomato paste
• 4 cloves garlic, crushed and peeled
• 6 sprigs fresh thyme, or 1/4 teaspoon dried
• 1 teaspoon black peppercorns, crushed, plus freshly ground pepper to taste,
• 1 cup tawny port, or ruby port
• 3/4 cup dried tart cherries, or dried cranberries
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon balsamic vinegar

Description

View Full Recipe