Duck with Cheerwine and Cherry Gastrique
Gastrique can be made up to 5 days in advance. Chef Callaghan recommends a bitter vegetable like collard greens or broccoli rabe as a side dish.
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Ingredients
- 4 cups Cheerwine
- 1 cup sherry vinegar
- Bouquet garni of fresh thyme and parsley
- 5 tablespoons butter, divided
- if using pork chops (4 tablespoons, divided, if using duck)
- ¾ cup minced shallots
- 1 tablespoon minced garlic
- 2 cups pitted cherries
- ¼ cup amaretto
- ½ cup chicken stock
- 2 tablespoons dijon mustard
- 4 boneless duck breasts or 4 bone-in pork chops
- Coarse salt
- freshly ground pepper
- 2 tablespoons freshly chopped parsley
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