Duck with Blackberry Sauce

Name: Duck with Blackberry Sauce
Yield: 4
Ingredients: 2 ducks, each about 2 kg; salt and black pepper to taste; 1 cup of blackberry or jabuticaba jelly; 6 tablespoons of butter or margarine; 1 can of blackberry or blackcurrant slices; 2 tablespoons of cognac

1
2 ducks, each about 2 kg
2
salt and black pepper to taste
3
1 cup of blackberry or jabuticaba jelly
4
6 tablespoons of butter or margarine
5
1 can of blackberry or blackcurrant slices
6
2 tablespoons of cognac

Ingredients

1
2 ducks, each about 2 kg
2
salt and black pepper to taste
3
1 cup of blackberry or jabuticaba jelly
4
6 tablespoons of butter or margarine
5
1 can of blackberry or blackcurrant slices
6
2 tablespoons of cognac

Directions

1
Rinse the ducks inside and out with salt and black pepper
2
Place them on a baking sheet, preheated to moderate heat (170°C)
3
Put an oven-safe dish underneath to catch the juices
4
Let it cook for about 2 hours or until it's tender
5
Remove the skin
6
Remove the meat from the bones and cut into thin slices
7
Arrange in a serving dish
8
Melt the jelly with 4 tablespoons of butter and pour over the duck slices
9
Soak the blackberry or blackcurrant slices in the remaining 2 tablespoons of butter and cognac
10
Arrange around the duck
11
Serves 4 to 6 people.