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.
We have cheeses from California to Switzerland and everywhere in between! Our award-winning cheese department is under the supervision of our long-time cheesemonger, Maria Sanchez. She can help you pick out the perfect cheese for snacking, charcuterie, a recipe or for a holiday treat.
We carry a wide variety of brand name cheeses as well as a few we've made our own, such as Sigona's Dream of the Mountain, which is made in Switzerland, and Sigona's Moo-Na Lisa Reserve, which is made for us by Central Coast Creamery in California. Many of the cheeses you'll find here are award-winners themselves, such as Hornbacher, an incredible, handcrafted and aged cheese made by 4-time World Cheese Champion Michael Spycher.
Our market in Palo Alto, located in the Stanford Shopping Center, has an extensive cheese department as well. Come visit us today!
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