Summer fruit lovers: cherries, apricots and more are here!

Michele Anna Jordan published a recipe that should be named Santa Rosa Farmers Market Roasted Duck.

Fresh cherries are at the market. Salmon Creek Ranch has the best duck. Jordan recommends a pinot noir wine with this dish. St. Rose Winery is at the market. You can find both fresh tarragon and dried tarragon at the market.

Roasted Duck with Cherries and Tarragon
Makes 4 servings
1 duck, about 4 pounds
—Kosher salt
—Black pepper in a mill
1/3 cup red wine
1/3 cup duck or chicken stock
2 small tarragon sprigs
¾ pound fresh cherries, pitted
2 tablespoons butter
1 teaspoon minced fresh tarragon
Preheat the oven to 400 degrees and set a heavy ridged pan in the oven.
Remove any fat in the cavity of the duck and reserve it for another use.
Use the tip of a sharp knife to pierce the skin of the duck all over the legs, thighs and breast.
Season the duck inside and out with salt and pepper.
Set the duck, breast side up, in the ridged pan and bake for 20 minutes. Open the oven and carefully turn the duck breast side down. Cook 20 minutes more.
Remove the pan from the oven and pour off as much fat as possible. Turn the duck breast side up and add the red wine, stock, tarragon and cherries to the pan.
Return to the oven and cook 20 minutes more.
Remove from the oven, cover the duck lightly with a sheet of aluminum foil and let rest 15 minutes.
To carve the duck, set it on a clean work surface and cut the the leg and thigh joints, reserving any juices that are released. Slice the breast. Arrange the duck on a platter.
Working quickly, set the pan over medium heat, add the butter and swirl until it is just melted. Remove from the heat, taste and correct for salt and pepper.
Remove and discard the tarragon sprigs, spoon the juices and cherries over the duck, sprinkle the minced tarragon on top and serve immediately.

Make it for Mom!