> sf wrote:
>
>> On Tue, 24 Jun 2008 14:17:28 -0400, Kate Connally >
>> wrote:
>>
>>
>>> I just saw a similar recipe in my Cuisine
>>> et Vin de France for duck breast with a cherry sauce.
>>
>>
>> Oh, translate the recipe please!
>
>
> I'll be glad to, but I'll have to bring my magazine
> in from home. I looked on their web site but can't
> find that particular recipe. I don't recall the exact
> name of it. I was in the most recent issue that arrived
> about a week ago. I'll try to remember to bring it in
> tomorrow.
>
> Kate
>
Just FYI here's an entry from the La Rousse, it is for a whole
'duckling" but i don't see any reason why it could not be made with just
the breasts.

Canton Rouennais aux cerises.

Truss the duckling as for an entree. Broil it in a pan with butter.
When it is nearly cooked, put it into an oval shaped earthenware cocotte
with 1/2 pound of stoned Morello cherries. Dilute the pan juices with
Madeira, add 1 or 2 tablespoons of brown veal stock and put over the
duckling.

Simmer in the oven for a few minutes, sever in the same cocotte.
--
JL