Duck Breast with Cherry Sauce
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
5
Description
Duck Breast with Cherry Sauce
Ingredients
- Green peppercorns - 1.2 oz
- Duck wings - 3 pieces
- Lemon-Pepper Mix - 0.9 oz
- Garlic - 4 cloves
- Bay leaf - 2 pieces
- Nigella Seeds - 0.5 oz
- Frozen Cherimoya Fruits - 7.1 oz
- Brown Sugar - 4.4 oz
- Red Wine Vinegar - 4 fl oz
- Red Grape Juice - 4 fl oz
- Chicken Broth - 13 fl oz
- Butter - 2.1 oz
- Grated Ginger Root - 1.1 oz
- Brandy - 1 fl oz
- Ocean salt - to taste
Step by Step guide
Step 1
Trim excess fat from the edges of the breasts. Using a sharp knife, make shallow diagonal cuts in the skin.
Step 10
Thinly slice the duck breasts diagonally and drizzle with the sauce.
Step 2
Flip the breasts meat side up and generously rub with salt.
Step 3
In a mortar, grind the pepper mix, garlic, bay leaves, and fennel. Rub the spices onto both sides of the breasts.
Step 4
For the sauce, place the sugar and vinegar in a saucepan and cook over high heat for 2 minutes until thickened.
Step 5
Add the red wine and chicken broth, and continue cooking for 5 minutes.
Step 6
Then add the ginger and salt. Stir, remove from heat, and set aside.
Step 7
Place a large cast-iron skillet over high heat. Once the skillet is hot, place the duck breasts skin side down. Sear for 7 minutes until golden brown. Flip the breasts and cook for another 5-7 minutes. The meat should be not fully cooked, but pink inside.
Step 8
In a saucepan over high heat, add the butter and cherries, add sugar, and cook for a minute or two, stirring constantly until the cherries are warmed and start to release their juice.
Step 9
Pour in the brandy and cook for another minute, then add this cherry sauce to the main sauce prepared earlier.
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