Fresh Cherry & Balsamic Sauce (For Duck or Chicken)

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.
Course condiment
Cuisine American



  • 2 Tbsp unsalted butter
  • 8 small cipollini onions blanched, peeled (they’ll be in season soon)
  • 1 Tbsp fresh thyme leaves
  • 1/4 cup Sigona’s Condimento Tradizionale Balsamic, 12-Year Aged Balsamic
  • 1 cup chicken stock
  • Fresh juice of one small lemon
  • 2 cups fresh Bing cherries pitted and halved (you can also use any red cherry)
  • Sugar to taste
  • Kosher/sea salt to taste


  • 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.
Keyword cherries, Duck
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