Title: Seared Duck Breasts with Cherry Sauce
Categories: Game Poultry
Yield: 6 Servings

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 min per side. Put in 350F 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.

Date: 08-10-95 (11:28)

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