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. ---------------------------------------------------------------------------
Nutrition
Ingredients
