At the Buckhorn Supper Club, on the shore of Lake Koshkonong in southeastern Wisconsin, owner Chico Pope serves roast duck with a cherry sauce showcasing fruit from the state's Door County peninsula. We've adapted his recipe, using frozen cherries -- alas, from the supermarket. Serve warm over slices of roast duck.
- 2 cups plus 2 tablespoons water (divided)*
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 pound (16 ounces) cherries, pits removed
- Salt and pepper, to taste
- 2 tablespoons butter, optional
In a large saucepan, heat 2 cups of the water over medium heat. Stir in the sugar.
In a small bowl, combine the cornstarch and remaining 2 tablespoons of water. Stir until smooth, then stir into cooking liquid until smooth. Bring to a boil; reduce heat to simmer and stir in the cherries. Cook, stirring occasionally, until cherries are tender and heated through.
*You can substitute up to 1 cup of chicken or vegetable stock for part of the water.