OT - Re: SC - spelling please

[Chris Stanifer]

as requested....
cherry black peppercorn sauce for duck
       1/4	cup	butter	
     4	shallots	minced 	
     1	cup	dried cherries	
       1/4	cup	molasses	
     2	teaspoons	coarse ground pepper	
     1 1/2	quarts	chicken stock	
     2	tablespoons	cornstarch or arrowroot	
     1	cup	madeira	 (we used a sweet ruby port)

for cherry sauce:
melt 1T of butter. Add shallots and sautee slowly till soft. Add cherries,
molasses, pepper and stock. SImmer 15 minutes. Blend arrowroot with 1/4 cup
of madiera. Mix madiera into sauce and simmer 3-4 minutes till slightly
thickened.
Deglaze duck pan with 1/4 c of wine and reduce to 2 T. Strain and add to
sauce. Finish with sherry vinegar and simmer 1-2 minutes, swirling in
remaining butter.

enjoy!
- --AM