Grenadier’s Seared Duck Breast with Wild Rice Griddle Cakes and Tart Cherry Sauce

This wild duck recipe was provided by Grenadier’s Executive Chef Charles Weber to the Chicago Tribune in 1998 and Abby Mandel’s original article can be found http://articles.chicagotribune.com/1998-04-12/news/9804120310_1_duck-breasts-tablespoon-kosher-salt-tart-cherry-sauce.

Weber grew up in Wisconsin and blended his knowledge of hunting with his art of cooking.

Grenadier’s Seared Duck Breast with Wild Rice Griddle Cakes and Tart Cherry Sauce

Sauce Ingredients:
1 c. dried tart cherries
3 c. reduced chicken broth or duck , see note
¼ tsp. salt, or to taste
Freshly ground black pepper, to taste

Duck breasts:
8 duck breasts, skin lightly scored
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Karl Ratzsch’s Bavarian Kirsch Cream with Cherries

Karl Ratzch’s is famous for this dessert and provided the recipe to the Milwaukee Sentinel in 1981.

Karl Ratzsch’s Bavarian Kirsch Cream with Cherries
1 lb. cherries, stoned
3/4 c. Kirsch liqueur
1/2 c. sugar
1 c. cream
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