LE CANARD A LA CREME DE CASSIS (DUCK)

Steps:

• 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.