This is a really impressive hors d’oeuvre and, in the end, not that complicated.  And it is done the day before!  If you don’t cube the duck, it can be an entré.

Ingredients: Duck

• 2 ½ c dry red wine
• ½ c balsamic vinegar
• 6 Tab soy sauce
• ½ c lemon juice
• 6 cloves garlic, crushed
• 3 Tab grated fresh ginger root
• ½ c olive oil
• salt and pepper to taste
• 4 lbs whole boneless duck breasts with skin
• 2 c dried cherry and Shallot Confit

Directions: Duck

1. In a bowl, whisk the wine, vinegar, soy sauce, lemon juice, garlic, ginger, oil and salt and pepper.
2. Score skin of each breast in a crosshatch pattern.
3. Put duck breasts in a large resealable plastic bag and pour the marinade over them.
4. Seal the bag and put in a large bowl.
5. Let the duck marinate, chilled, overnight.
6. Remove and pat dry with paper towels.
7. Heat a heavy skillet over moderately high heat until hot and cook the breast, skin side down for 5 minutes.
8. Turn the duck and cook it for 2 minutes more.
9. Place in pan and roast in a 375° oven for 5 – 7 minutes or until a meat thermometer reaches 145°- 150°.
10. Let cool 10 minutes.
11. Cut duck into ¾ inch cubes.
12. Mix duck with dried cherry and shallot confit
13. Serve in chaffing dish with small spoons

Serves About 180 pieces

Source Gourmet Magazine

Dried Cherry and Shallot Confit

Ingredients: Confit

• 1 ½ c dried sour cherries (about ½ lb)
• ½ c white wine vinegar
• ¼ c balsamic vinegar
• 2 c thinly sliced shallot (about ½ lb)
• 1 c finely chopped onion
• 2 Tab unsalted butter
• 3 Tab sugar

Directions: Confit

1. In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.
2. While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.
3. Add the cherries with 2 Tablespoons of the soaking liquid and simmer, uncovered, for 10 – 15 minutes, or until almost all the liquid is evaporated.
4. Season with salt and pepper.
5. Can be made 1 day in advance.

Serves Makes about 2 cups