Forgot about this thread. I've never made a cherry sauce but a quick and simple one would involve the following:
250ml Chicken stock (you can use a stock cube and boiling water, if wanted).
200ml of red wine (remember when cooking with wine, it's one for the pan and one for you
).
Few sprigs of thyme (not compulsory, but it would be nice).
Couple of sprinkles of sugar.
200g of pitted cherries.
Combine stock, wine, sugar, thyme together and bring to the boil. Let this reduce by a half or third (depending how thick you want the sauce). Should be around 10 - 15 minutes. Add the cherries, lower temperature to a simmer and simmer until sauce has thickened to your preferred taste. When you're serving the sauce, throw in a hefty chunk of butter, bring to the boiler and then spoon over the duck. Should be good.
Pinot noir is quite nice with duck.
I'm just flicking through a new cookbook and came across a recipe for braised duck leg with orange, olives and basil. I can type up the recipe if you want? There's also a ducdk breast with red onion, szechuan pepper and dried apricot compote in here.
