Duck with Cherries

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 906
• Protein: 35 g
• Carbs: 30 g
• Fat: 66 g

Ingredients

• 720 g Duck breast ( whole )
• 4 piece Shallot ( finely minced )
• 300 ml Red wine
• 2 tbsp Honey
• 4 tbsp Cherry jam (extra or classic)
• 60 g Minimum butter sweet ( cold, cubed )
• 2 piece Thyme ( fresh sprig )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 300 g Fresh cherries ( stemmed and pitted )
• 200 ml Veal stock concentrate ( prepared )

Instructions

1. Duck breast preparation

   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. Searing and cooking

   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. Deglazing and reduction

   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. Binding the sauce

   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.

Chef's tips

• 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.

Storage

Store for 24 hours in the fridge. Reheat gently in a pan to avoid overcooking the center.