Sweet-Tart Duck Breasts with Fresh Cherry Sauce

Name: Sweet-Tart Duck Breasts with Fresh Cherry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 2 servings Coarse sea salt, such as Maldon; 198 grams Bing cherries, pitted, stemmed, and halved; 118 milliliters dry red wine; 283 grams duck breasts; 1 teaspoon honey, preferably orange flower; 59 milliliters low-sodium chicken stock; 2 teaspoons olive oil; 10 twists on the black pepper mill; 1 small shallot, finely diced; 1 Tbsps very cold unsalted butter

Sweet-Tart Duck Breasts with Fresh Cherry Sauce might be just the main course you are searching for. One portion of this dish contains approximately 31g of protein, 13g of fat, and a total of 391 calories. This recipe serves 2. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up olive oil, chicken stock, coarse sea salt, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Take the duck out of the fridge 15 minutes before you want to use it. Preheat the oven to 400°F. Score the fat on top of the duck in a crosshatch fashion, carefully to score only the fat and not the flesh beneath it. Season the duck on all sides with salt.

Ingredients you will need

Whole Duck

Salt

Equipment you will use

Oven

Preheat a small nonstick skillet on medium heat.

Equipment you will use

Frying Pan

Place the duck, skin-side-down, in the hot pan and leave it alone for 10 to 12 minutes, until the skin is golden brown and the fat has rendered.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Take the pan off the heat, and turn the duck breasts over so the bottom of the breasts are coated in the rendered duck fat.

Ingredients you will need

Duck Breast

Duck Fat

Equipment you will use

Frying Pan

Pour the excess fat into a heat-proof container, and keep for frying potatoes.

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Potato

Put the duck, skin-side-up in its original sauté pan, in the oven and cook for 10 minutes. The internal temperature will be about 135°F.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Frying Pan

Let the duck breasts rest on a cutting board for 10 minutes before slicing.

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Duck Breast

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Cutting Board

To make the cherry sauce, heat a small nonstick skillet over medium-low heat.

Ingredients you will need

Cherries

Sauce

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Frying Pan

Add the olive oil and the shallots. Sauté for 1 minute, just to soften the shallots.

Ingredients you will need

Olive Oil

Shallot

Add the wine, stock, and cherries. Bring the mixture to a boil.

Ingredients you will need

Cherries

Stock

Wine

Add the balsamic vinegar, salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes.

Ingredients you will need

Balsamic Vinegar

Pepper

Salt

Remove a 1/4 cup combination of liquid and cherries and purée in a mini food processor. Return the puréed mixture to the pan with the rest of the sauce, and stir in the honey and the cold butter.

Ingredients you will need

Cherries

Butter