Duck with Brandy and Cherries
Pennbridge Farm · c. 1990s · typewriter
20 min prep · 90 min cook
⚠ This recipe has significant uncertainties and needs human review before publishing.
duckbrandycherriessauce
Ingredients
- 1.2.5 kilogram duckling, skin pricked; excess fat trimmed
- 2.brandy, for sauce; quantity not legible
- 3.cherries, for sauce; quantity and type not legible
Method
- 1.Roast the duckling using the basic method (see to-roast-a-duckling).
- 2.Prepare the brandy and cherry sauce and serve with the roasted duck.
Notes
- Source: Pennbridge Farm Pekin Duckling promotional card. This recipe was included in the family collection.
- NOTE: The source is a small-print promotional card in the scan. Specific sauce ingredients, quantities, and method were not legible. This entry documents the recipe's existence in the collection; refer to the original scan.
- See also: to-roast-a-duckling, duck-with-orange, duck-with-pineapple on the same promotional card.