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Chef Bruce on Cherries


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Chef Bruce Wood tantalized us with his many ideas for cooking with cherries on NXNW today.


Here is one of the recipes he mentioned:


Duck breast with a dried & fresh cherry gastric


It is always important to remember that a duck breast is red meat. If you cook a duck breast like white poultry (chicken or turkey) you will have a tough stringy mess on your hands. It is perfectly safe to eat duck breast medium rare. The other thing to remember is that duck benefits from a sweet and sour sauce. The richness of the meat is cut by the off dry nature of the sauce.


For the duck :

 4 fresh duck breasts


For the marinade:

 one half cup canola oil

one quarter cup light soy sauce

3 tbsp. Red wine vinegar

2 tbsp. Lemon juice

1 tbsp. Worster

2 tsp. Mustard powder

1 tbsp. Sea salt

1 tsp. Cracked black pepper

1 tsp. Chopped parsley

1 garlic clove, slivered


Combine all the ingredients in a non reactive dish (glass or stainless steel) and mix well. Add the duck breasts and turn to coat well with the marinade. Marinate the duck breasts overnight.


To prepare the breasts:


                Heat a heavy bottomed frying pan over medium heat until hot but not smoking.

Place the duck breasts skin side down in the pan and cook until the skin is crisp and most of the fat has rendered out of the breast. Drain off all the fat and strain the fat through a coffee filter. This fat is gold for making pastry, roasting potatoes etc. Remove from the pan and reserve on a plate skin side down. Save the pan for the sauce.

To finish the breasts, heat a BBQ on high and place the breasts flesh down on the hot grill. Cook for 6-8 minutes, or until the breasts are just pink. Remove from the grill and let rest 4 -5 minutes.

Slice the breast thinly across the grain and serve hot with the cherry gastric.


for the cherry gastric:


1 ½ cups pinot noir wine

1 ½ cups red wine vinegar

1 cup white sugar

1 cup dried cherrries

1 cup fresh cherries, pitted



                Combine all the ingredients (except the fresh cherries) in a heavy bottomed saucepan and bring to a boil.

Reduce to a good simmer and cook until reduced to 1/3 of the original volume, add the fresh cherries and simmer a further 2-3 minutes.

                Remove from the heat and cool. Reserve until needed.



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