Cut each duck breast in half. Using a sharp kitchen knife, cut several long slashes in the skin, taking care not to cut through to the meat. Place the breasts in a shallow nonaluminum dish just large enough to hold them in a single layer. In a small bowl, stir together the olive oil, orange juice, ginger, salt and pepper flakes. Spoon half of the oil mixture over the duck breasts. Turn over the breasts and spoon the remaining marinade over the top. Cover and refrigerate, turning the breasts several times, for 2 hours. Remove from the refrigerator 30 minutes before grilling. Meanwhile, make the sauce: In a saucepan over medium-low heat, combine the cherres, chili sauce, stock, hoisin sauce and mustard. Stir well and bring to a boil. Reduce the heat to low, cover partially, and simmer until thickened, about 20 minutes. Remove from the heat. Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire. Place the duck breasts, skin sides down, on the rack. Cook until the skin is crisp, about 5 minutes. Turn over the breasts and continue to cook until medium-rare, about 3 minutes more. To test, press the meat; it will give slightly, then bounce back. Brush both sides of the breasts with a little of the black cherry sauce and grill for 1 minute on each side to glaze. Transfer the breasts to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, reheat the cherry sauce over low heat. Carve the duck breasts on the diagonal across the grain into thin slices. Arrange on a warmed platter and spoon the hot cherry sauce over the top. Sprinkle with the chives and serve immediately.
To make the crumble, in a large bowl, combine almond flour and salt. In a smaller bowl, combine grapeseed oil and agave. Mix the wet ingredients into dry to form the topping. Then crumble topping over cherry mixture. Cover and bake at 350° for 1 hour and 15 minutes, until bubbling. Uncover and bake a few more minutes until topping is golden brown. Remove from oven and serve.
1 T. butter for greasing the baking dish
1 pound black or bing cherries
1 ¼ c. almond milk
2 T. light agave
3 extra-large eggs, lightly beaten
1 T. vanilla extract
1/8 t. kosher salt
½ c. almond flour
Preheat oven to 350 degrees. Butter a 12 inch tart pan or 2 quart baking dish. Pit the cherries, catching any juice in a bowl. Keep the juice. Place cherries in a bowl and set aside. Put any juice from pitting cherries, milk, agave, eggs, vanilla extract, and salt in a medium bowl and mix on medium speed with an electric mixer. Sift flour into wet ingredients and mix on medium speed until completely smooth, about one minute. Pour batter into bowl with cherries and mix together until cherries have been completely coated. Pour batter into pie pan and bake for 45 – 55 minutes, or until clafouti has browned and a knife inserted in the center comes out clean. Serve hot or warm.
Cherry Strawberry Ice Cream
Cherry Braised Pork
2 tbsp. olive oil
1.5 – 2 lb. lean pork shoulder
salt and pepper
1 yellow onion, diced
1 cup red wine
juice of 1 navel orange
1/2 cup cherries
1 dried guajillo pepper, diced
Set a large oven-safe pot over medium heat. Heat the olive oil, then sear the pork for about 5 minutes on each side until a golden brown char forms. Add the remaining ingredients to the pot, cover and place in the oven .Turn the oven on to 325° and cook for 3 hours, turning occasionally.
Cherry Almond Cream Protein Shake Recipe
Almond Breeze Unsweetened Vanilla Almond Milk
1 serving isopure
Sweetener to taste: splenda
If using almonds and water, blend on high until water is white and frothy. Add protein powder, ice and sweetener. Blend, pour and top your electric pink drink with whipped cream for a fantastic treat!