Cherry ???? sauce - not cranberry 
Cherry sauce - not cranberry
Ingredients
- 500g (1.1 lbs) pitted cherries, fresh or frozen
- 100g (3.5 oz) sugar
- 1 tbsp chopped thyme
- 3 tbsp red wine vinegar
- 2 tbsp butter
Method
1. Combine the cherries, sugar, chopped thyme, red wine vinegar, and butter in a pot. Cook over medium heat for 40-45 minutes, stirring frequently to prevent sticking.
2. After cooking, turn off the heat and gently mash the cherries to release their juices and enhance the sauce's texture.
3. Transfer the sauce into a sterilised jar. Allow it to cool before storing in the refrigerator. The sauce should keep well for up to 2 weeks.
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my favorite sauce to eat, and my least favorite sauce to make (bordelaise)
bordelaise just takes so freakin long, but it's debatably the best sauce
Easy Fruit Sauce Recipe with Sour Cherries (Sauce for Chicken, Pork, or Fries) #ultragustibus
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Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network
Ina reveals the secret for making this tough meat incredibly tender with her year-round take on an elegant duck dinner!
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Roast Duck Breast With Dried Cherries and Port
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 7 hr 10 min (includes marinating time)
Active: 35 min
Yield: 4 servings
Ingredients
2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
Directions
Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
When ready to cook the duck, preheat the oven to 375 degrees F.
Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
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Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network
Skillet Chicken in Creamy Sun Dried Tomato Sauce
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