Fans of French cuisine almost certainly met a recipe for duck in cherry sauce. The sweet and sour taste of this sauce harmoniously complements the taste of the bird, making it both tender and savory. Cherry duck sauce can be prepared according to various recipes. Sometimes fresh cherries are taken as a basis, sometimes frozen and canned. However, all these recipes are quite simple and allow you to cook a delicious French cuisine at home.
Cooking Features
The technology of making cherry sauce varies slightly depending on which recipe is used as a basis. However, with knowledge of some subtleties, even an inexperienced hostess can make it with her own hands.
- Cherry for sauce should be pitted. From fresh cherries they are easy to extract using a special tool. It will be more difficult to get the stones from the frozen or canned fruits, so for the sauce it is better to choose such frozen or canned berry, which was freed from the stones even when it was prepared for the winter.
- The consistency of cherry sauce may vary. Someone likes to have cherries in it entirely, someone prefers a more uniform consistency. For this reason, the cherry at one of the stages of preparation must be chopped with a blender or chopped through a sieve. The latter option is more laborious, but allows for a smoother sauce.
- Some recipes allow you to prepare a cherry sauce for the winter and use it to cook duck all year round. If you are preparing the sauce for one of these recipes, be sure to respect the proportions and use only sterilized containers, tightly closing them with metal lids.
- The use of aluminum cookware is not allowed for making cherry sauce. The reason is that aluminum emits harmful substances during oxidation, and fruit acids contained in cherries will certainly cause such a reaction. Enameled containers are more suitable, but you can also use stainless steel utensils.
Most often, cherry sauce is served hot to the duck or even poured over it when baking. However, when cooled, it will remain tasty.
Classic recipe for duck cherry sauce
Composition:
- pitted cherries - 150 g;
- sugar - 20 g;
- balsamic vinegar - 60 ml;
- chicken broth - 0, 25 l;
- butter - 100 g.
Method of preparation:
- Pick and rinse the cherries, peel them.
- Melt the butter in a pan, using half the amount indicated in the recipe, and add sugar to it.
- Fry sugar for 2-3 minutes, then add balsamic vinegar.
- Add cherries and broth in a minute. Boil for 2 minutes after the broth boils.
- Shumovkoy extract berries from the broth. After that, boil the sauce until it thickens.
- Return the cherries and pieces of the remaining butter to the sauce, whisk and whisk off the heat. At the same stage, the sauce can be salted and pepper.
Pour the sauce over the duck cooked beforehand and cut into pieces, and serve it to the table. Frozen cherry sauce is prepared in the same way as fresh. Moreover, in this case, the cherry can not be thawed, but in this case it is reasonable to reduce the amount of broth.
Thick duck cherry sauce
Composition:
- pitted cherries - 0.5 kg;
- sugar - 150 g;
- water - 150 ml;
- starch - 5 g;
- dry white wine - 0, 2 l.
Method of preparation:
- Prepare the berries by washing them, dried, and cleaned of seeds.
- Boil the syrup from 100 ml of water and sugar.
- Put the cherries in the syrup, cover with wine and boil for 10 minutes. Grind the sauce with a blender.
- Return the sauce to the fire.
- Dissolve starch in the remaining water, which at this point should be cool.
- Pour the diluted starch into the sauce, mix and boil until the seasoning has the desired consistency.
The sauce prepared according to this recipe is thick. Serve it to the duck can be both hot and cold.
Canned Duck Cherries Sauce
Composition:
- canned pitted cherries (in syrup) - 0, 4 kg;
- red onion - 100 g;
- lemon peel - 5 g;
- thyme - 2 twigs;
- red wine - 80 ml;
- balsamic vinegar - 20 ml;
- chicken broth - 120 ml;
- butter - 60 g.
Method of preparation:
- Drain the syrup, in which the cherries were conserved, into a separate container.
- Remove the peel from the onion, cut the onion into small pieces.
- Chop the thyme with a knife.
- Mix the broth with cherry syrup and vinegar.
- In a frying pan, melt butter, using about 40 g, and fry the onion in it until soft, putting it in the pan with lemon zest and thyme.
- Pour in the wine, put out the onions for 2-3 minutes.
- Pour in the broth mixed with the syrup and vinegar. Bring it to a boil, reduce the heat and boil to the desired consistency.
- Put the cherries in the syrup, stew the sauce with them for 5 minutes.
- Add the remaining oil, stir. Heat the sauce for 2-3 minutes and remove from heat.
The sauce for this recipe is fragrant. Its taste perfectly complements the taste of baked duck.
Cherry duck sauce for the winter
Composition (1 l):
- cherry - 1 kg;
- sugar - 0, 25 kg;
- garlic - 10 cloves;
- salt - 15 g;
- boiled water - 50 ml;
- starch - 20 g;
- hot pepper, Provencal herbs - to taste;
- wine vinegar (6%) - 150 ml.
Method of preparation:
- Crush the garlic with a hand press.
- Sort through, wash the berries. Drain them, remove the bones.
- Pour sugar over the cherry and let it stand for half an hour.
- Add seasonings, salt and garlic, put on the stove.
- When the syrup begins to boil, add vinegar. Cook on low heat for about half an hour.
- A few minutes before the readiness, enter the starch, having previously dissolved it with cool water.
- Spread the sauce over sterilized jars, seal them tightly.
- Turn the jars over and cover them with a blanket.
Once the sauce has cooled, you can put it in storage in the pantry. Serve it cold or hot to the duck or any kind of meat.
Cherry sauce - one of the classic additions to the duck. To some, such a combination may seem unusual, but in fact in France it is considered traditional.
