Sunday, December 15, 2013

From the Tee-Tiny Experimental Kitchen- Cherry and Mincemeat Sauce for Duck, Chicken, Turkey or Ham

I bought half a roasted duck breast in the frozen food section at Publix, and tonight I am re-roasting it. I like fruit sauces with duck, and I made this one tonight. It is simple to make, requiring only 1/3 stick of butter, one cup of pitted Morello cherries, and a tablespoon of mincemeat.

Melt the butter, toss in the cherries and the mincemeat and heat through on low heat. Mash the cherries a bit for extra juice.

The amounts I used would sauce two portions. Double or triple if you are feeding more.

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