Le Canard A La Creme De Cassis (Duck)

• 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)

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

salt, fresh ground black pepper, butter, shallots, currant jelly, creme de cassis, chicken stock, bing cherries, wild rice

Taken from www.food.com/recipe/le-canard-a-la-creme-de-cassis-duck-222595 (may not work)