Sometimes I have in my head a scene where I put a cherry in front of a duck and tell that duck* that it and the cherry are meant for each other. The imagined scene often ends with the duck giving me an indignant stare, holding up the middle pointy end of one of its webbed feet. Yet, I figure, with or without an approving quack from our feathered friend, this is definitely a case of anyone of us knowing better than the duck: duck and cherries go together.
The fact that the cherry season is approaching was certainly part of the reason I stayed up late one night making vinegar, but the main driving force was — believe me — an inexplicable craving for a salad with duck confit.
Using my go-to cranberry vinegar recipe from Blue Ribbon Preserves by Linda J. Amendt as the guide, I came up with this sweeter variation.
*Of course, I have to talk to the duck! You think I’m crazy enough to talk to a cherry?
**I tried rice vinegar and didn’t like it. If you like rice vinegar, go for it. Try to stick with colorless vinegars, though, as you want the color of the cherries to come through. I love white balsamic the best.