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05-30-2007, 03:43 PM
Re: (...)
Ok so I just bought a LOT of cherries. I mean how can I resist when they're in season and for $9 I get a flat of them.
So I'm thinking about pan seared duck breasts with a cherry gastrique. All the recipes I can find are for the dried cherries. I know there has to be one out there with fresh cherries.
Anyone have one that they like?
Thanks
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Just use the fresh instead---add a little more according to your taste buds!!! You the new chef-babe--- go for it!!!
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Wow---fresh cherries!!!! NICE!!!!!!
"Never eat more than you can lift" Miss Piggy
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Denise, here's one I've used, you could sub your cherries -
4 c. champagne vinegar
2 c. raspberries
1/2 chopped fresh sage
a few peppercorns
bay leaf
reduce to 2. c
Strain through chinois
add 2 c. sugar
reduce to syrup consistancy
I warm the gastrique till it just starts to bubble but not boil then mount 1/4 pound of butter to it just like you were making a beurre blanc. The trick is the temp of the gastrique and not allow to "break".
you can also finish it with a touch of cream or demi.
does that help any?
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Cherries are here too, if you care to pay $16.99 for 100gms. (3 and 1/3 oz)
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Jean you strain it? I would think that you'd want that delicious fruit bits.
I'm going to give this a shot! Now the real challenge will be finding duck. Doh!
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hmmm, guess you could give a try to not straining.... This would be awfully good over the
C@H pan seared duck breasts. (If I can find them up here, you should have no trouble!)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Here's the only one I found online using fresh cherries. Looks rather simple:
* Exported from MasterCook *
Cherry Gastrique
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cuppitted cherries
1/4 cupcherry or cranberry juice
2 tbl red wine vinegar
3 tbl granulated sugar
In a medium size stainless steel pot, combine the vinegar and sugar and cook over a low heat until the sugar has dissolved, about 2 minutes. Add the juice and cook over a low heat for10 minutes, add the pitted cherries and remove the pan from the heat.
Don't wait too long to tell someone you love them.
Billy
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I wouldn't try that one - that's not the intent of gastrique, the ratio is all off. well, the whole thing is off as far as a gastrique goes.
a gastrique is the combination of caramelized sugar and vinegar reduction - some make it separately (caramelize the sugar and add to the vinegar) and some combine and do the reduction.
sorry Billy,
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that one is just so wrong on so many levels. Might be a good ice cream sauce, tho.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com