Oh no! You only have a little Cognac left but not enough to serve guests!?!? What do you do!?!? Obviously you make some delicious Cognac Cherry Sauce to serve on top of Seared Muscovy Duck Breast, Seasoned Mashed Potatoes, and Sautéed Green Beans! 🤤🤤🤤 I’ll put the recipe for the whole meal on my website as it is my #unpretentiouspairingsforone this week and made with just enough ingredients for one serving and one round of left overs! The sauce is very simple and I’ll share that here. For 2 servings soak 1/4 cup dried cherries overnight in 1/4 cup cognac. When you are ready to make the sauce pour cherries and cognac in to a sauce pan and add 1/4 cup water and 1 tablespoon champagne/white wine vinegar, 1 teaspoon brown sugar, and the leaves of one sprig fresh time (or a pinch of dried thyme). Bring to a boil and then reduce heat to low and let simmer till the liquid has reduced by half and cherries are plump. Remove from heat and add 2 tablespoons cold butter whisking the whole time till emulsified. Return to low heat and mash cherries till sauce is thickened. Serve along side a Beaujolais to be classic or a whiskey sour to be edgy 😉 #goodduck #californiadreaming #theunpretentiouswineenthusiast #cognac #boozycooking #mytastebudsaredancing
The Unpretentious Wine Enthusiast 