CHERRY SAUCE (Sweet)
1 lb cherries (Bing, Rainier, any sweet cherry)
4 cups rich stock (roasted bones of veal, duck, beef, etc.)
1 cup
3/4 cup spirits (brandy, cognac)
1 cup ruby port
Cook in uncovered saucepan to reduce. Add 1/3 cup cherry liqueur, preferably
Maraschino by Maraska (Yugoslavian), but may use
Kirsch. Salt and
pepper to taste.
Great sauce for duck, goose,
venison.
Duck may be baked in oven for 20 minutes at 500 degrees
skin side down in shallow broiling pan.
CHERRY SAUCE (Pie-Montmorency)
2 cups pie
cherries (with pits)
2 cups
stock (duck)
1 cup
brandy
Cook in
uncovered sauce pan to reduce by one half.
Cherry
pulp can be freed by using wire wisk.
Great sauce for duck, goose,
venison.