1.0Canards du Lac Bromehttps://canardsdulacbrome.com/en/sept24https://canardsdulacbrome.com/en/author/sept24/Duck with cherries and sweet potatoes - Canards du Lac Bromerich600338<blockquote class="wp-embedded-content" data-secret="Q9sWUBuZQb"><a href="https://canardsdulacbrome.com/en/recettes/duck-cherries-sweet-potatoes/">Duck with cherries and sweet potatoes</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://canardsdulacbrome.com/en/recettes/duck-cherries-sweet-potatoes/embed/#?secret=Q9sWUBuZQb" width="600" height="338" title="“Duck with cherries and sweet potatoes” — Canards du Lac Brome" data-secret="Q9sWUBuZQb" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://canardsdulacbrome.com/wp-content/uploads/2016/08/CLB_recette_cerise_patate_douce.jpg15001072Duck with cherries and sweet potatoes - Remove ducks from their packaging, empty the content of cavities and rinse ducks under cold water. Cut the excess skin and fat on each end of the ducks. Pat dry and place them in a large roasting pan. Refrigerate for 24 hours, uncovered, to dryout the skin (this will make the skin crispier).