In article >,
Julian Vrieslander > wrote:

> In article >,
> "Kent" > wrote:
>
> > 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?
>
> [The infamous SO responding...]
>
> I participated in this project at the very beginning, discovering the
> cherries in the freezer, and at the very end, finishing the sauce. I
> added a bit of brown suger, a splash of balsamic vinegar, and some
> shreds of fresh mint. Duck was removed from the pan, heat turned up to
> reduce the liquid. Sometimes we toss in a bit of beurre manié (equal
> parts flour and butter, squooshed into a blob) to thicken sauces. But
> duck is already on the fatty side, so we did not do it this time, and it
> was not missed.
>
> I'l leave it to Cindy to report the spices and braising liquids. I was
> playing with the cats while she was doing that part.

Chicken broth and a little balsamic vinegar. Freshly ground black
pepper. Nothing wild.

Cindy

--
C.J. Fuller

Delete the obvious to email me