Duck with Cherries
Ingredients
- 720 gDuck breast (whole)
- 4 pcShallot (finely minced)
- 300 mlRed wine
- 2 tbspHoney
- 4 tbspCherry jam (extra or classic)
- 60 gUnsalted butter (cold, cubed)
- 2 pcThyme (fresh sprig)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 300 gFresh cherries (stemmed and pitted)
- 200 mlVeal stock concentrate (prepared)
Method
Duck breast with a rosy, juicy center and a crisp, golden skin. The sauce is glossy and reduced, with cherry acidity cutting through the richness of the meat.
- 1
Score the duck skin with the tip of a knife without cutting into the meat. Season with grey sea salt and pepper on both sides.
- 2
Place the duck breasts in a cold pan, skin side down. Increase the heat and let the fat melt until the skin is golden and crispy. Flip and cook for 3 minutes on the meat side. Wrap in foil to rest.
- 3
Empty the fat from the pan. Sauté the chopped shallots with the thyme. Deglaze with red wine, scraping the bottom to release the juices. Add the veal stock, honey, and jam.
- 4
Reduce until the sauce coats the back of a spoon. Whisk in the cold butter in small pieces to bind and add shine. Return the duck and fresh cherries to the pan for one minute to heat through.
Frequently asked questions
How do you get this dish right?
- Don't throw away the duck fat; filter and save it for sautéing potatoes.
- Letting the meat rest is crucial: the fibers relax and juices redistribute for a tender result.
How long does this dish keep?
Store for 24 hours in the fridge. Reheat gently in a pan to avoid overcooking the center.
