Fresh Cherry & Balsamic Sauce (For Duck or Chicken)
Duck and cherries are a classic combination, one you’re likely to find gracing the menu at most Michelin-star-rated restaurants during cherry season. Now you can make it in the comfort of your very own home! Recipe courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos. Luisa, a longtime customer of Sigona’s, suggests serving this over a whole roasted duck or whole roast chicken.
2cupsfresh Bing cherriespitted and halved (you can also use any red cherry)
Sugarto taste
Kosher/sea saltto taste
Instructions
In medium sauté pan, melt butter. Add onions, sprinkle with a little salt and sugar, and sauté until lightly caramelized. Add fresh thyme and cherries and sauté a few more minutes. Deglaze the pan with balsamic, stock and lemon juice, scraping the bottom of the pan to incorporate any brown bits. Season with salt and pepper.
Reduce until thickened. Keep sauce warm until ready to serve.
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Available now at our markets are some of the healthiest, best-tasting olive oils on earth! How do we know? Well, we’re produce experts, and olives are fruit!
Just as with other fresh produce, olives have seasons. Sigona’s believes when it comes to high quality olive oil, fresher is always better!
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Visit Sigona's Farmers Market in Redwood City and Palo Alto, Calif., or order online at www.sigonas.com.
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