Duck with Cloves, Corn Purée, and Cherry Sauce

Main Dishes | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Duck with cloves, corn purée, and cherry sauce

Ingredients

Honey - 3 spoons
Butter - 3.5 oz
Salt - to taste
Parsley - 0.7 oz
Olive Oil - 1 fl oz
Chicken Broth - 10 fl oz
Cherry - 10.6 oz
Canned Corn - 28.2 oz
Red port - 7 fl oz
Duck Skin - 6 pieces
White Pepper (whole) - to taste
Clove - 36 pieces

Step by Step guide

Step 1

Make shallow cuts on the skin of the duck breasts, taking care not to cut into the meat. Insert six cloves into the skin of each breast and place them in the refrigerator for fifteen minutes.

Step 2

Pour port wine into a saucepan and reduce it over high heat until it reaches a syrupy consistency. Add the broth, lower the heat, and simmer until reduced by half. Stir in the cherries and gently cook on low heat for about five minutes.

Step 3

Heat canned corn with butter and blend it into a coarse puree.

Step 4

Remove the duck breasts from the refrigerator, season with salt, and place them skin-side down in a moderately hot skillet. Sear for about three minutes, then increase the heat and cook for another two minutes until the skin is a bronze color. Then, sear the breasts on the other side for half a minute.

Step 5

Place the breasts on a baking sheet skin side up, and brush the duck skin with a mixture of olive oil and honey. Season with pepper and bake in an oven preheated to 356°F for six minutes. Serve with corn puree and a port wine and cherry sauce.