Canard aux cerises is a traditional dish made with duck and sour cherries as the main ingredients. Other ingredients include carrots, onions, duck fat (or lard), white wine, seasonings, and aromatic herbs such as bay leaves, parsley, celery, and thyme.

The duck is browned in fat with the carrots and onions over very low heat. The wine, herbs, and seasonings are added to the pot, followed by water, until the duck is fully immersed. The dish is simmered until the meat becomes tender, and the duck is then removed, the fat and the juices are skimmed and strained, then returned to the pot with sour cherries.