Kitchen a la cherry sauce

I planned to make a special meal – from Raymond Blanc’s Foolproof French Cookery, Duck breast with cherry sauce. I’ve made it before and it is a delicious dish and as there are lots of local cherries about it seemed an obvious choice. But I hadn’t taken into account that I’m not cooking in my own kitchen. First of all my cherry de-stoner was at home along with some of the spices required, not to mention the port. So we had to nip up home and root them out of the packing. I start with the cherry sauce as I can make this quietly in advance. All went well, apart from the last cherry which squirted its stone straight at me. Thank goodness for the apron!
The cherries are poached in a reduction of red wine and port with some spices, so that’s what I did. When ready, you remove twenty cherries, then blitz the rest before sieving. This I usually do in the Magimix or Kenwood liquidiser, but they haven’t come with us to the borrowed kitchen. Well you can’t take everything! But I had seen one of those handheld soup blitzer thingies in a cupboard, and I’ve often wondered what they were like to use. So this was my chance and I got it out, plugged in and lowered it into the pan. This is the moment when it all went wrong – the cherries did get chopped up, but they also got sprayed over the cooker, me and the wall! It was like forgetting to take your finger off the button as you lift the Aerolatte out of the coffee, only I hadn’t lifted the blitzer out of the pan – how could it do that? The finger was off the button in a trice, but the damage was done; my lovely sauce was dripping down the wall, resembling a chain saw massacre. It’s amazing how a little goes a long way!!
It all cleaned up, of course; and there was plenty of sauce left to push manually through a sieve; and the dinner was really tasty. But I wont be buying a hand held blitzer – not to use in my new kitchen!