Duck With Cherries and Red Wine Vinegar

• Meat

  • 2 Muscovy duck breasts

• Produce

  • 2 Bay leaves
  • 1/2 lb Cherries, ripe
  • 1 tbsp Ginger, fresh

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1/2 tsp Allspice berries
  • 1 Pinch Cayenne
  • 4 Cloves
  • 1/2 tsp Fennel seeds
  • 2 tsp Granulated sugar
  • 2 Kosher salt
  • 1 tsp Peppercorns, black
  • 1/4 cup Turbinado or raw sugar

• Oils & Vinegars

  • 1/2 cup Red wine vinegar

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1 tbsp Kirsch or cognac
  • 1/2 cup Red wine

Found on cooking.nytimes.com