Cook the Issue 2010: Duck with Cherry Port Sauce - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Duck with Cherry Port Sauce

By Pielove, member

October 26th, 2010

I skipped this recipe when Issue #105 first came out, because duck breasts (like rent) were so darned expensive.  However, when we came home from Little Vietnam with some superb Beijing Duck leftovers from this super Chinese BBQ spot, I remembered this sauce.  This is so easy to make, but packs so much flavor-- what an excellent sauce.  I also made some ham to supplement the duck and the cherry sauce went really well with that too.  I'm glad I circled back to make this one-- it's a winner.  (Even though my photo is really gnarly looking-- I really miss that beautiful summertime sunlight at dinnertime).

Recipe Used: Pepper-Crusted Duck Breasts with Cherry-Port Sauce


posted in: Gallery, Cook the issue 2010
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