Le Canard A La Creme De Cassis (Duck) - cooking recipe

Ingredients

4 ducks, about 4 lbs. each
salt
fresh ground black pepper
1/2 cup butter
3 shallots, minced
10 ounces currant jelly
1 cup creme de cassis
2 cups chicken stock, can use duck stock if you find it
1 (8 ounce) can bing cherries, pitted, drained
wild rice (optional)

Preparation

Preheat oven to 425 degrees F.
Place ducks in a shallow roasting pan on a rack.
Roast for 1 to 1 1/2 hours, turning halfway through baking time.
Melt the butter in a skillet and saute the shallots until soft, about 5 minutes.
Add the jelly and creme de cassis and boil until reduced and thickened.
Cut the ducks into serving pieces and arrance on a platter.
Stir the cherries into the sauce and heat thoroughly.
Spoon the sauce over the ducks. Serve immediately with wild rice.