Duck Confit with Cherry Sauce
Main Courses | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Duck breast prepared using this recipe is extraordinarily delicious! To achieve the perfect dish, it is important not to overcook the meat. It is sufficient to cook it to a medium-rare doneness. If pink juice is released, it does not mean that the meat is undercooked. The protein, when subjected to heat, undergoes a chemical reaction that produces this color. There is no need to be afraid of this. After the time specified in the recipe, the duck is ready! And the cherries, sautéed with sugar (or a substitute like erythritol), will perfectly complement this wonderful dish. Enjoy your meal!
Ingredients
- Duck Breast - 10 oz
- Olive Oil - 1 teaspoon
- Butter - 1 piece
- Marinated cherries - 0 oz
- Sugar - 1 teaspoon
- Flaky sea salt - a pinch
- Clove - 1 piece
- Star anise - 0 oz
- Egg white - 0 oz
- Mixed Ground Peppers - 0.3 teaspoons
Step by Step guide
Step 1
Make cuts in the duck skin lengthwise and crosswise, being careful not to touch the meat with the knife.
Step 2
Heat a dry heavy-bottomed skillet with a couple of pinches of coarse salt.
Step 3
Place the duck breast skin-side down in the skillet. Sear over high heat.
Step 4
In a deep saucepan, heat both types of oil. Add sugar.
Step 5
Remove the pits from the cherries, then mash the flesh with a muddler.
Step 6
Add the mashed cherries to the oil.
Step 7
After 3–4 minutes, pour in the wine and reduce the heat.
Step 8
Add star anise and clove.
Step 9
Season with the mixed ground peppers. Simmer for about 4–5 more minutes. Then remove from heat.
Step 10
Once the skin is golden brown (after about 5 minutes), flip the breast and reduce the heat to medium. Sear for another 4 minutes.
Step 11
Strain the finished sauce through a sieve.
Step 12
Transfer the cooked duck to a plate and slice it into pieces about 2–2.5 cm thick.
Step 13
Drizzle with the resulting sauce and serve.
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