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Watch how Chef Adam Guimond prepares a delicious Cherry recipe for this months Living, Loving, Local ingredient for you to try!
Ingredients:
Yield: 40 portions
| 625 ml | Small Diced Onions |
| 150 ml | Extra Virgin Olive Oil |
| 30 ml | Minced Garlic |
| 60 ml | Tomato Paste |
| 5 ml | Ground Cumin |
| 250 ml | Red Wine |
| 30 ml | Apple Cider Vinegar |
| 15 ml | Dijon Mustard |
| 1 kg | Sweet Cherries, frozen |
| 750 ml | Fresh Local Cherries, Pitted, Halved |
| 40 | Smoked Duck Breast |
| 60 ml | Fresh Tarragon, Chopped |
Method:
- Sauté onion with olive oil. Cook until tender. Add
garlic. Cook 2-3 min. Lower heat. Add tomato paste
and cumin. Stir through. Cook 3 to 5 min. Add red
wine and vinegar. Reduce by half. - Add mustard and frozen cherries. Bring to a simmer.
Remove from heat and puree until very smooth.
Pass through a strainer. - Return to pot. Add fresh cherries and bring to
simmer. Transfer to insert and hold in steam table
for service. - Pre-heat oven to 325F. Bake duck for 20-25 min. until
internal temperature of 165 F. Top with cherry sauce
and tarragon and serve.
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