MALLARD DUCK WITH BING CHERRIES

2 tbsp butter
1 tsp oil
1 (4 lb) mallard (or domestic duck) quartered
2 tbsp very dry sherry
1/4 tsp crushed garlic
3/4 cup pitted Bing cherries
2 tsp cornstarch
1 tsp tomato paste
chicken broth (if needed)
1/2 bay leaf

In a large skillet, heat the butter and oil; add the duck and brown on all sides. Drain off the fat.

Pour the sherry over the duck and remove it to a platter.

To the pan add the garlic and cherries (reserving the juice). Boil 2 or 3 minutes.

Blend the cornstarch with the juice from the cherries and the tomato paste; add to the pan, while continuously stirring; stir until thickened. The sauce should have the consistency of heavy cream. If too thick, thin with a little chicken broth.

Return the duck to the pan, skin side down. Add the bay leaf, cover with waxed paper and the skillet lid and slowly simmer until done (40-50 minutes).

Arrange the duck on a platter and garnish with the cherries.

Servings: 4