breast of duck with dried cherry sauce
(1 rating)
This is another of those must have recipes for duck. Your duck breast will be a favorite menu item for all those who try this wonderful recipe.
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(1 rating)
yield
6 Servings
cook time
40 Min
method
Roast
Ingredients For breast of duck with dried cherry sauce
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1/2 cdried cherries
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2 Tbspbalsamic vinegar, divided
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3 1/2 cduck stock
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1 1/2 Tbspolive oil
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3duck breasts, halved
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1 Tbspsoy sauce
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1 tsphoney
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salt and pepper (to taste)
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2strips lemon peel, cut into thin slivers
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2 Tbspgranulated sugar
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4 Tbsphazelnuts, chopped or walnuts, chopped
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fresh parsley
How To Make breast of duck with dried cherry sauce
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1Soak the cherries in the vinegar for at least an hour. Put 3 1/4 cups of the stock in a heavy-bottomed saucepan and bring to a boil over medium-high heat until reduced to 1 cup. This will take 15 to 20 minutes.
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2Meanwhile, oil a roasting pan, brush the duck breasts with soy sauce and honey, sprinkle with salt and pepper and sprinkle lemon peel over duck. Roast in a preheated 450 degree F. oven for about 15 to 20 minutes for medium, less if rarer meat is desired. Caramelize the sugar in a small heavy-bottomed saucepan or skillet by heating it over medium heat without stirring until it is syrupy and very dark brown. Dissolve it in the remaining 1/4 cup duck stock.
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3When the duck breasts are done, place on a warm plate, cover with foil and set aside in a warm place. Deglaze the roasting pan with the caramel and stock mixture and add that to the reduced stock, stirring well with a wooden spoon until the sauce is thick and almost syrupy. Drain the cherries and add them to the sauce.
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4Place half a duck breast on each plate. Top with several tablespoons of sauce and sprinkle with nuts and parsley sprigs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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