Sidecars With Dried Cherries Food

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT

Steps:

• Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
• When ready to cook the duck, preheat the oven to 375 degrees F.
• Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
• In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
• Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
• Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

SIDECAR

Steps:

• Five minutes prior to serving, fill 4 champagne coupe glasses with ice. When ready to serve, dump the ice and rub the rims of each coupe with lemon juice. Rim half of each glass in the pink sugar. In a cocktail shaker add the cognac, superfine sugar, orange liqueur and lemon juice.
• Add 1/2 cup crushed ice. Cover and shake vigorously. Use the strainer and pour equal amounts into the coupes. Garnish with the lemon peels.

SIDECARS WITH DRIED CHERRIES

Steps:

• To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rims of 2 glasses first in the lemon juice and then in the sugar. Set them aside to dry.
• In a small bowl, combine the dried cherries with 2 ounces of cognac and microwave on high for 60 seconds. Set aside.
• Combine the 3 ounces lemon juice with the remaining 4 ounces cognac, the Grand Marnier and 1 teaspoon of the marinated-cherry liquid. Fill a cocktail shaker three-quarters full with ice and pour in the cocktail mixture. Shake the mixer for a full 30 seconds (it's longer than you think!) and strain into the prepared glasses, either straight up or over ice. Thread 3 or 4 marinated cherries on small skewers and serve each drink ice cold with a skewer of cherries.