Sweet-Tart Duck Breasts With Fresh Cherry Sauce Recipe

  1. Take the duck out of the fridge 15 minutes before you want to use it. Preheat the oven to 400u0b0F. 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.
  2. Preheat a small nonstick skillet on medium heat. 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.
  3. 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. Pour the excess fat into a heat-proof container, and keep for frying potatoes.
  4. Put the duck, skin-side-up in its original saute pan, in the oven and cook for 10 minutes. The internal temperature will be about 135u0b0F. Let the duck breasts rest on a cutting board for 10 minutes before slicing.
  5. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Add the olive oil and the shallots. Saute for 1 minute, just to soften the shallots. Add the wine, stock, and cherries. Bring the mixture to a boil. Add the balsamic vinegar, salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes.
  6. Remove a 1/4 cup combination of liquid and cherries and puree in a mini food processor. Return the pureed mixture to the pan with the rest of the sauce, and stir in the honey and the cold butter.
  7. Slice the duck. Pour the sauce onto a serving plate, and arrange the slices of duck on top. Season with a bit of salt and pepper for garnish.

salt, olive oil, shallot, red wine, chicken stock, bing cherries, balsamic vinegar, black pepper, honey, very cold unsalted butter

Taken from www.seriouseats.com/recipes/2012/01/sweet-tart-duck-breasts-with-fresh-cherry-sauce-recipe.html (may not work)

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