30 oz Duck meat; boned and
-skinned
3 tb Chicken stock
2 c Sweet fresh cherries
10 oz Canned black cherries in
-light syrup
6 oz Merlot or similar red wine
2 ts Fresh ground black pepper
3 ts Ground coriander
Heat saute pan to very hot on burner, add the chicken stock, sear
breasts 1 minute per side. Put in 350 F oven to finish cooking to
desired doneness.
In small sauce pan heat the canned cherries, add wine, pepper, and
coriander and reduce [M would add a bit of meat glaze here]. Halve
and pit fresh cherries; add to sauce. Let reduce on low heat until
very thick. When duck is done, slice into strips and spoon sauce
evenly over all breasts.
