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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!


Yield: 40 portions

625 mlSmall Diced Onions
150 mlExtra Virgin Olive Oil
30 mlMinced Garlic
60 mlTomato Paste
5 mlGround Cumin
250 mlRed Wine
30 mlApple Cider Vinegar
15 mlDijon Mustard
1 kgSweet Cherries, frozen
750 mlFresh Local Cherries, Pitted, Halved
40Smoked Duck Breast
60 mlFresh Tarragon, Chopped


  1. 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.
  2. Add mustard and frozen cherries. Bring to a simmer.
    Remove from heat and puree until very smooth.
    Pass through a strainer.
  3. Return to pot. Add fresh cherries and bring to
    simmer. Transfer to insert and hold in steam table
    for service.
  4. 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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