1 shallot, diced
2-3 cloves of garlic, chopped
1/2 to 1 cup drained jarred cherries
1/2 cup balsamic vinegar
1 cup chicken stock
1 Tb. butter (I used a spoonful of rendered bacon fat)
1 Tb. flour
Saute shallots, garlic, and cherries in a small saucepan over medium heat for a couple minutes until it looks shiny, kind of liquidy, and smells good. Deglaze carefully with balsamic vinegar (if the pan is too hot, the vinegar goes everywhere… also resist the urge to take a huge whiff because vinegar steam burn in the throat hurts like a bitch) and continue cooking until balsamic has almost reduced completely. If you like it sweeter, you can add some of the cherry juice throughout the process. Add chicken stock and simmer. I have no patience for reduction, so I whisk in a tablespoon of flour. To keep the flour from clumping up, I whisk it in a separate bowl with some of the liquid, then add it back into the pot. I let it simmer until the duck was done.