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Cinnamon Cherry Sauce for Duck |
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Serves: 2 Print this RecipeMakes about 2 cups, enough for 2 ducks Cinnamon Cherry Sauce for Duck Duckling à la Montmorency is a classic of French cuisine. I’ve made the sauce with both sweet and tart cherry varieties and both fresh and canned fruit. Fresh are obviously better, but canned pitted cherries are certainly convenient and still quite tasty. (Be sure to use canned fruit, not the thick pie filling that also comes in cans.) Adjust the sugar accordingly. To reinforce the cinnamon flavor, place a cinnamon stick in the cavity of the duck before grilling. 12 ounces red cherries, fresh or 1 can (15 ounces) cherries packed in light syrup, drained 1/4 cup sugar, or as needed 3 tablespoons water 1/4 cup red wine vinegar 1/2 .14-ounce package port wine 1 tablespoon lemon juice, fresh 1/4 teaspoon lemon zest, grated fresh 1 cup chicken stock or rich duck stock, or canned low-sodium chicken broth 1 stick cinnamon (3 inches) 1 1/2 teaspoons cornstarch or arrowroot 1 teaspoon kirsch Salt and freshly ground black pepper, to taste 1 teaspoon honey or sugar (optional) 1. If using fresh cherries, stem and rinse them under cold running water, then drain. Pit the cherries with a cherry pitter; you should have about 1 1/2 cups. If using canned cherries, drain, rinse, and drain again. Set the cherries aside. 2. Combine the sugar and water in a small, deep, heavy saucepan. Cover, set over high heat, and cook for 2 minutes. Uncover the pan, reduce the heat to medium high, and cook until the sugar caramelizes (turns a deep golden brown), gently swirling the pan to ensure even cooking. This should take 6 to 8 minutes, but watch carefully-it can burn quickly. Remove the pan from the heat and add the vinegar. (Stand back: The sauce will emit a Vesuvian hiss, releasing eye-stinging vinegar vapors.) Return the mixture to low heat and simmer, whisking until the caramel is completely dissolved, 2 to 3 minutes. 3. Stir the port, lemon juice, and lemon zest into the caramel mixture and bring to a boil over medium heat. Cook, uncovered, for 2 minutes. Add the stock and cinnamon and cook until reduced slightly, about 5 minutes. Reduce the heat to low, add the cherries, and simmer gently until the cherries are soft but not mushy, about 5 minutes for fresh cherries, 2 minutes for canned. Remove and discard the cinnamon stick. 4. Dissolve the cornstarch in the kirsch and whisk this mixture into the sauce. Boil until the sauce thickens slightly, about 1 minute. Remove from the heat and taste for seasoning, adding salt and pepper; if additional sweetness is desired, whisk in the honey. Serve or cover and refrigerate for up to 5 days. Makes about 2 cups, enough for 2 ducks This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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