As Chukar’s “resident chef” and baker at the Pike Place Market store, Assistant Manager Alyson Lenhoff is the go-to gal for recipes, culinary tips, and the occasional treat she brings to work to share. Over the last two holiday seasons, many customers have asked about using Chukar’s fruit sauces to make savory cherry-based sauces for Muscovy duck, pork loin roasts, or turkey. Though seemingly an unlikely tango of flavors, Alyson decided to give it a go:
Making a dessert sauce savory? Sounds like a challenge! The Sour Cherry Dessert Sauce – nearly as sour as it is sweet – was a natural candidate for a savory sauce, and I imagined its luscious liquid would make an excellent gravy or glaze on roasted duck leg.
Working at one of the best markets in the world has its perks. I headed over to Don & Joe’s Meats for fresh duck legs, where an old-fashioned feel and the obliging gentlemen that work there add nostalgic charm. They have just about every kind of meat imaginable, or they can special order anything not on hand. Next, over to my favorite produce stand, Choice Produce & Pepper, for my herbs and vegetables. I always go see Jay whenever I need to restock my fridge with fresh and seasonal veggies.
Prior to making this dish, I believed duck legs were hard to cook. But after successfully cooking duck legs in my home kitchen, I can tell you that they aren’t as intimidating as they seem. In this recipe the slightly sweet flavor of duck pairs so wonderfully with the cherries that I find myself sopping up the sauce with each bite. You can customize the dish for every palate too: try using your favorite herb instead of rosemary, and feel free to include a different assortment of vegetables. I can’t imagine anything not tasting delectable after being roasted in duck fat!
This culinary challenge reminded me of how Chukar products can spark creativity in the kitchen. I am amazed by the countless ways I can integrate Chukar into my meals. As always, I am at Pike, ready to help out with cooking-related questions or to take on a new culinary challenge.
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Montmorency Tart cherries from Northwest orchards add a sweet and tangy finish to ice cream and pound cake.