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.

That sounds wonderful. Cherries are great with duck.
I love duck! I just saw a similar recipe in my Cuisine
et Vin de France for duck breast with a cherry sauce.

Boy, now I'm hungry for duck!!!!! Damn you!!!! ;-)

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?