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On Thu, 26 Jun 2008 10:37:15 -0400, Kate Connally >
wrote:

>Okay, here it is!
>
>Kate
>
>MAGRETS DE CANARD AUX CERISES
>
<snip>
>
>DUCK BREASTS WITH CHERRIES
>
>2 duck breasts (1 3/4 pounds total)
>1 1/3 pounds cherries
>2 tablespoons honey
>2 tablespoons Port wine
>4 tablespoons balsamic vinegar
>table salt
>fleur de sel
>pepper
>
>Score the skin side of the duck breasts with
>the point of a knife, without piercing the flesh.
>In a bowl, mix the honey and half of the vinegar.
>Coat the duck breasts with the marinade and leave
>to marinate 30 minutes.
>
>During this time, stem and pit the cherries and
>them in two (save any juice in a bowl).
>
>Heat a thick-bottomed frying pan. Add the drained
>duck breasts, skin side down and brown them for
>7 minutes at high heat. Turn them without piercing
>the meat and cook for 7 minutes on the other side
>over low heat. Drain and leave to rest them in a
>warm oven wrapped in a double layer of aluminum foil.
>
>Remove fat from frying pan. Return pan to heat and
>add cherry juice, remaining vinegar, Port, and
>7 tablespoons of water. Scrape the bottom of the
>pan with a spatula to loosen the browned bits and
>bring sauce to a boil. Add the cherries. Leave
>5 minutes on low heat. Add salt and pepper and
>remove from heat.
>
>Slice the duck breasts, arrange them on a serving
>platter, sprinkle with fleur de sel, and surround
>by cherries and sauce. Serve immediately. Serves
>6 persons. (From Cuisines et Vins de France,
>N°122, June-July-August 2008)



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

Mae West