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.