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.

Cindy

--
C.J. Fuller

Delete the obvious to email me