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.
If you know, you know! Our longtime customers know when we say these two fruits are available, they need to hurry in to the market! The season for heirloom Santa Rosa plums and heirloom Blenheim apricots will be done before you know it. You can't find these treasures just anywhere, and Sigona's is honored to work with the local growers to bring in these favorites.
Find us in two San Francisco Bay Area locations: in Redwood City across from Costco and Palo Alto in the Stanford Shopping Center.
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