Duck Breast with Sweet Cherry Sauce

Name: Duck Breast with Sweet Cherry Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 Tbsps cider vinegar; 1 teaspoons Dijon mustard; 710 milliliters 1/4 lb dark sweet cherries such as Bing, quartered and pitted; 59 milliliters dry red wine; 680 grams boneless Moulard duck breasts with skin; 1 Tbsp chopped fresh tarragon or chives; 3 garlic cloves, crushed; 1 teaspoons ground cumin; 1 Tbsp extra-virgin olive oil; 118 milliliters chopped onion (1 small); 1 plum tomato, coarsely chopped; 118 milliliters coarsely chopped red bell pepper (1/2 medium); 0 teaspoons dried hot red pepper flakes; 1 teaspoons salt; 1 Tbsp finely chopped shallot; 2 Tbsps sugar; 1 teaspoon tomato paste; 2 Tbsps water

Duck Breast with Sweet Cherry Sauce might be just the main course you are searching for. One serving contains 376 calories, 36g of protein, and 11g of fat. This gluten free and dairy free recipe serves 4. A mixture of ground cumin, tarragon, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.

Ingredients you will need

Shallot

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds.

Ingredients you will need

Black Pepper

Tomato Paste

Chili Pepper

Cumin

Salt

Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Bell Pepper

Tomato

Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.

Ingredients you will need

Cherries

Mustard

Vinegar

Sugar

Salt

Wine

Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.

Ingredients you will need

Cherries

Sauce

Whole Duck

Equipment you will use

Blender

Sieve

Bowl

Put oven rack in middle position and preheat oven to 450°F.

Equipment you will use

Oven

Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Duck

Equipment you will use

Knife

Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.

Ingredients you will need

Water

Whole Duck

Equipment you will use

Frying Pan

Transfer duck to a plate and discard all but 1 tablespoon fat from skillet.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.

Ingredients you will need

Cherries

Sauce

Whole Duck

Equipment you will use

Frying Pan

Bowl

Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.

Ingredients you will need

Whole Duck

Equipment you will use

Kitchen Thermometer

Oven

Transfer duck to a cutting board and set skillet aside.

Ingredients you will need

Whole Duck

Equipment you will use

Cutting Board

Frying Pan

Let duck stand, loosely covered with foil, 10 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Aluminum Foil

Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits.

Ingredients you will need

Cherries

Sauce

Whole Duck

Equipment you will use

Frying Pan

Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)

Ingredients you will need

Cherries

Sauce

Equipment you will use

Frying Pan

Holding a sharp knife at a 45-degree angle, cut duck into slices.

Ingredients you will need

Whole Duck

Equipment you will use

Knife

Sprinkle with chopped herbs and serve with cherry sauce.

Ingredients you will need

Cherries

Herbs

Sauce

The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 135°F. To our taste, that yields the perfect degree of doneness.*Available at dartagnan.com.

Ingredients you will need

Duck Breast