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
ΒΌ tsp. salt, or to taste
Freshly ground black pepper, to taste
Duck breasts:
8 duck breasts, skin lightly scored
Continue reading
trumpeter hill 