In article >, sf <.> wrote:

> On Mon, 23 Jun 2008 21:17:51 -0700, 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.
> >
> Yummy! Cherries and duck are a natural. How did you come up with
> that Thai curry thing?

I saw a duck in green curry paste recipe in the Original Thai Cookbook,
by Jennifer Brennan. This was the one that SO vetoed.

Cindy

--
C.J. Fuller

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