Brandied Cherry Sauce

This brandied cherry sauce, courtesy of chef Emeril Lagasse, is used in his duck breast recipe.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2008

Ingredients

  • 2 teaspoons olive oil
  • 2 teaspoons minced shallots
  • 1/2 teaspoon minced garlic
  • 3/4 cup brandied cherries, halved
  • 1/4 cup brandy
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups homemade or store-bought low-sodium chicken stock
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 tablespoon cold unsalted butter
  • Coarse salt and freshly ground black pepper

Directions

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