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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

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