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
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
8 duck breasts, skin lightly scored