On Mon, 23 Jun 2008 21:17:51 -0700, Cindy Fuller
> wrote:

>We had two duck hindquarters in the freezer. I was originally going to
>make Thai green curry with them, but the SO didn't think that was
>exciting enough. After some rummaging around the kitchen, he threw down
>the gauntlet: "We have cherries in the freezer. Use that in the
>gemisch." I browned the duck, then sauteed some diced onion. Deglazed
>the pan with chicken broth and balsamic vinegar. Returned the duck to
>the pan to braise, and threw in a little salt and freshly ground black
>pepper. Shortly before serving, I tossed in the cherries and let the
>sauce concentrate. Served the duck with couscous and fresh mint, along
>with some asparagus. Not bad, if I do say so myself.
>
Yummy! Cherries and duck are a natural. How did you come up with
that Thai curry thing?



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West