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Roast Duck With Dried Cherry Sauce

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 tablespoon balsamic vinegar

12 cloves garlic, peeled

4 cloves garlic, crushed and peeled

1 cup tawny port, or ruby port

1 cup coarsely chopped carrots

2 14-ounce cans reduced-sodium chicken broth

2 tablespoons tomato paste

Necks and giblets from the ducks


2 tablespoons cornstarch mixed with 2 tablespoons water

3/4 cup dried tart cherries, or dried cranberries

Freshly ground pepper, to taste

1 cup coarsely chopped onion

2 ducks, 5-5 1/2 pounds each, thawed if frozen (see Tip)

12 sprigs fresh thyme, or 1/2 teaspoon dried Giblet stock & cherry sauce

6 sprigs fresh thyme, or 1/4 teaspoon dried

1 teaspoon black peppercorns, crushed, plus freshly ground pepper to taste,

1/4 teaspoon salt, or to taste

4 teaspoons extra-virgin olive oil, divided

1/2 cup water

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