Duck 155, 5 poultry fat, wine (Madeira) 5, cherries pitted 50, butter 5.
Major poultry (geese, ducks and turkeys) prepared for frying, salt inside and out, put on a baking sheet back down, pour the fat, and the fat geese and ducks – with hot water and put in the broiler.
During roasting the bird periodically flip and baste and highlights from her juice.
Cooked poultry to shift into another bowl and drain the fat from the pan, leaving the juice. Baking put on a plate, pour broth and boil. Thus obtained juice strain.
Dilute the juice left over from cooking wine (Madeira), brown broth (40 g), boil and strain. Put into this sauce and fresh cherries (pitted), the duck pieces and boil.
When submitting portions birds put on a platter, garnish with cherries and pour the juice and oil.