Fire Roasted Duck Pheasant with Red Currant Jelly

Fire-Roasted Duck & Pheasant with Red Currant Jelly

Fire-Roasted Duck & Pheasant with Red Currant Jelly

By Saveur
1 hour 25 minutes

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Details
  • Servings:   6
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Comments
Ingredients
  • 1 whole duck (4-5 lb.)
  • 1 whole pheasant (about 3 lb.)
  • Salt and pepper
  • 2 tbsp. lard, duck fat, or olive oil, plus more for basting
  • 1 tbsp. armagnac, cognac, or brandy
  • 1 tbsp. fresh thyme, chopped
  • 1 garlic clove, smashed
  • 1⁄3 cup red currant or apple jelly, warmed
Instructions

Fire-Roasted Duck & Pheasant with Red Currant Jelly serves 6 original recipe by Saveur.

View original preparation instructions

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