The cookbook cited above includes several recipes for roast duck and sweet red cherries, the variety that grows in Alsace being Reverchon or Coeur de Pigeon (Pigeon’s Heart). I use Bing or Montmorency cherries, and you can also substitute peaches or rhubarb. If using rhubarb, just increase the amount of sugar to taste. I use cherries with pits, because they add more flavor, but remember to warn your guests!

　　

Ingredients

4 to 6 servings

　　4 tablespoons pareve margarine or vegetable oil

　　1/2 cup sugar

　　1 pound sweet red cherries, unpitted

　　1 tablespoon kirsch

　　1 young duck (about 3 pounds), giblets removed and reserved

　　Salt and freshly ground pepper

　　1/2 onion, diced

　　1 shallot, diced

　　1 carrot, peeled and halved

　　Cayenne pepper to taste

　　1 tablespoon grated fresh ginger

　　Bouquet garni of a sprig each of rosemary, thyme, parsley, and marjoram

　　

Step 1

Put the margarine or vegetable oil in a small saucepan. Sprinkle in the sugar, and stir. Toss in the cherries, coating them well, and simmer for just a few minutes. Add 1/3 cup water and the kirsch, stirring as you bring it just back to a boil. Remove from heat and set aside.

　　

Step 2

Preheat the oven to 375 degrees, and sprinkle the duck with salt and pepper. Put it in a casserole with the onion, shallot, carrot pieces, cayenne pepper, ginger, and bouquet garni. Cook, covered, for about one hour in the oven, removing the fat that accumulates.

　　

Step 3

After one hour, stir the cherries and their sauce into the casserole. Cook for another 20 minutes, or until the legs move easily when wiggled.

　　

Step 4

Just before serving, remove the bouquet garni. Put the carrot, onion, and shallot in the food processor and purée. Stir them into the sauce, and serve.

　　Quiches, Kugels, and Couscous