Duck with Cherries — My Life as a Sauciere

Duck with cherries

We have made a couple of attempts at duck with cherries; each time, I’ve taken the position of making sauce. This is where all the work is, since the other part of cooking duck is score the skin and slap it down on a hot skillet. Then you sauce it.

The New York Times had a recipe for duck breast with cherries, and we wanted to make it during that window when cherries are in season. My (minimal) research showed me that there are variants of this dish, including caneton aux pêches, duck with peaches, so it can be thought of as duck with some stone fruit. James offered the opinion (and I concur) that the dish needs some acid with the sweet, so instead of duck with peaches, maybe apricots.

But we were using cherries. The first time I made this dish, I tried pitting the cherries with a knife, and in the end just halved them. But I knew it would look so much nicer with the whole, round cherries. So I bought a pitter.

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