"Cindy Fuller" > wrote in message
...
> 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.
>
> Cindy
>
It sounds good. What liquid did you braise the duck in, in addition to
chicken stock? Did you add red wine? What seasonings? Did you thicken the
sauce?
Thanks,

Kent