Our Roast Duck with Cherries and Wild Rice is, we think, something quite special. As always at the Bistro, we like to improvise a little on any recipe we use, and that’s the approach we took to making the cherry sauce for our James Beard-style roast duck. The cherries we’re using are a combination of summer sour cherries we’ve had saved up in the freezer from back during the warmer months and canned Oregon Bing cherries. The base for the sauce is a veal demiglace we just prepared last week from 50 pounds of veal bones! To that we’ve added some spice in the form of rosemary, cinnamon sticks, and a little ground nutmeg and cloves, along with some Ohio honey.
Keeping our roast duck company are wild rice with wheat berries and some of our roasted fall vegetables, including Brussels sprouts, squash, and both Peruvian blue and redskin baby potatoes. Stop in tonight to try this marriage of the savory to the sweet — and enjoy a little taste of this past summer, too.
BEHIND THE DISH EXTRA: Another cold-weather delight that makes a great starter is one of our Soups of the Day, Chestnut Soup.
If you’ve never had chestnut soup before, you should give it a try and find out why, every holiday season, you always hear Nat King Cole singing about the pleasures of chestnuts roasting on an open fire. This is why — it’s one of the best things that can happen to those chestnuts after they get roasted. And it makes a great accompaniment for our duck dish…or just about anything else on the menu.