Duck breasts with cherry sauce recipe
Duck Breasts with Cherry Sauce recipe
Ingredients
| 1 kg | duck breast |
| 300 ml | chicken broth |
| 300 ml | port wine |
| salt and pepper, to taste | |
| 200 g | cherries, pitted, halved |
| 20 g | butter |
Instructions
Score the skin of the duck breasts and then season with with salt and pepper.
Heat a large pan over low heat, add the duck breasts, skin-side down, and leave for about 10 minutes until the fat is nearly all extracted and the skin is crisp.
Meanwhile, combine the chicken stock and port in a saucepan and bring to the boil. Cook until the mixture is reduced to a third, about 10-15 minutes. Add the halved cherries and simmer for another 5-10 minutes until the sauce has thickened.
Turn over the duck breasts and cook the flesh side for 3-4 minutes. When ready, remove to a plate and set aside to rest for 5 minutes.
Gently reheat the cherry sauce and add the butter whisking until all butter has melted. The sauce will turn rich and glossy.
To serve, slice the duck breasts lengthways and fan out on plates. Spoon over the cherry sauce.
Preparation time:
ca. 30 min
tricky
n/a
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