Grandpa Joe's
Cherry Wine Reduction

My favorite accompaniment to duck.

About this recipe

I have mentioned several times how much I enjoy cherries – especially tart cherries – and even more especially Michigan tart cherries.  I also enjoy duck, which most people and restaurants serve with an orange sauce.  I decided I needed a cherry sauce instead.  This is the result.

Ingredients

  • 2 cups fresh or frozen tart cherries
  • 2 cups cherry wine
  • 1 large shallot, diced
  • 1 large garlic clove, diced
  • 1 sprig fresh rosemary
  • 2 cups chicken stock
  • 1 teaspoon honey
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon kosher salt

Directions

  1. Add the cherries, wine, shallots, and garlic to a medium size saucepan.  Bring to a boil and then, over medium high heat, reduce the liquid to almost dryness.
  2. Add the chicken stock and rosemary sprig and boil over medium heat until reduced by half.
  3. Remove from the heat and pass through a fine mesh strainer.  A little pressure may be required.  I use the back of a metal ladle.  Return the strained reduction to the saucepan and bring it to a simmer over medium low heat.
  4. Add the honey, butter, and salt.  When the butter melts, taste and adjust the seasoning with more salt if necessary.
Duck Leg Confit Style with Cherry Wine Reduction and Grilled Asparagus.

Notes

  • Optionally, and if available, add a half teaspoon of Xanthan Gum at the same time the chicken stock is added.  Xanthan Gum is a natural thickener and will improve the consistency of the final sauce.
Posted: May 2015.