Sunday, July 18, 2010

Symon Sundays: Confit Duck with Pickled Cherry Sauce

This week's Symon Sundays selection was from Joanne at Eats Well with Others
There is a whole chapter in the book devoted to pickling, which makes me so happy. I love pickles and all things vinegary! The idea of a sweet cherry with the vinegar and spices was genius! I am so glad Joanne chose this now, when cherries are at their peak of flavor and availability (and lowest prices).

I made my cherries about two weeks ago, and left them in a jar in the fridge. I knew I wasn't going to make duck, so I had to try to figure out how to modify this week's selection. As I read Chef Symon's explanation of the cherries, he mentioned they pair well with blue cheese. I instantly thought some toasted bruchetta with a crumble of Maytag blue cheese, some chopped pickled cherries and fresh rosemary would be the perfect appetizer!

Both Joanne and Natashya chose to pair their cherries with Five-Spice Chinese Chicken, which also is a phenomenal idea. Please check out Joanne's blog for the recipe and her interpretation of the dish!


Tasha said...

I didn't get to making my cherries this week, but you did exactly what I was going to do by pairing it with blue cheese and crostini. Is sounds like an amazing appetizer, and I think I'm going to make this for an upcoming get together!

Natalie said...

yum--I love unique bruschetta and this one certainly fits the bill!

Pam said...

These pickled cherries sound wonderful!

Natashya KitchenPuppies said...

Beautiful! I am definitely using my cherries on crostini with cheese. Brilliant!

Val said...

That looks and sounds amazing.

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Joanne said...

Oooo I like those crostini! I bet they would also make for a great grilled cheese sandwich. Hmmm I think I need to buy more cherries...

fearlesschef said...

Ashley, I would like to join the Symon Sunday group if you are open to newbies. My husband took me to Lola last night and I fell in love!

Madame Fromage said...

I love the idea for this combination -- something sweet, something salty, and some herby freshness. Beautiful.