Dish

Canard braisé aux Montmorency

Braised Duck with Cherry Sauce

The duck is seasoned with salt and pepper, then braised in a flavorful broth until it is fall-off-the-bone tender. The sauce is made from cherries, red wine, and a blend of herbs and spices. The dish is typically served with a side of vegetables and a garnish of fresh herbs. The combination of flavors and textures makes this dish a favorite among duck lovers.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Poultry Dish› Duck Dish

Origins and history

The dish has its roots in French cuisine, where duck is a popular ingredient. It has been enjoyed for centuries by royalty and commoners alike. The dish has evolved over time, with different regions and chefs adding their own unique twists to the recipe.

Dietary considerations

Gluten-free

Variations

There are many variations of this dish, including using different types of fruit or adding vegetables to the sauce. Some chefs also like to serve the dish with a side of roasted potatoes or a simple green salad.

Presentation and garnishing

The dish should be presented in a large bowl, with the duck on top of the vegetables and the sauce poured over everything. Garnish with fresh herbs or sliced scallions for an extra touch of flavor.

Tips & Tricks

To ensure that the duck is tender and flavorful, braise it for at least 2 hours. Use a heavy-bottomed pot to prevent the vegetables from sticking to the bottom.