Real Recipes From Real Home Cooks ®

canard aux montmorency

Recipe by
Francine Lizotte
Surrey South, BC

Elegant and delicious, this recipe is the perfect dish to serve for special occasions this summer.

yield 4 servings
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For canard aux montmorency

  • 4 lg
    duck breasts, scored
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 Tbsp
  • 1/2 c
    dry red wine such as bordeaux
  • 1 lb
    (about 3 cups) bing cherries, washed and pitted
  • 1/4 c
    cherry simple syrup
  • 1/2 tsp
    dried thyme leaves
  • 2 oz
    cherry brandy
  • 1 tsp
    cornstarch (mixed with 1/4 cup cold water)

How To Make canard aux montmorency

  • 1
    Preheat oven to 350ºF/180ºC
  • 2
    Pat dry the breasts with paper towels and score in a crisscross pattern using a sharp knife; generously season the skins with salt and pepper and lightly on the meat side.
  • 3
    In a cold pan, place breasts, skin side down, and then turn the heat on medium-high; cook for 6 to 7 minutes or until the skins are nicely browned.
  • 4
    Flip over and transfer them immediately to the preheated oven. Cook for 10 to 12 minutes or until the internal temperature reads 140ºF.
  • 5
    Meanwhile, warm up the Cognac in a small saucepan over medium-low heat.
  • 6
    In a separate bowl, add Bing cherries and pour in red wine. Stir well and macerate until ready to make the sauce.
  • 7
    Remove the duck from the heat, ignite the warm Cognac and pour it over the breasts. Transfer them to warm serving plates, skin side up while making the sauce.
  • 8
    Skim the fat from the pan and keep it for other recipes – should end up with 1 to 1 ½ tbsp. left in the pan.
  • 9
    Pour in only the liquid from the cherries to the pan using a sieve; keep fruit on the side. Add cherry simple syrup and thyme leaves; stir well.
  • 10
    Bring the mixture to a boil and cook until the liquid has reduced by half, scraping the bottom to dislodge any brown bits.
  • 11
    Add the Bing cherries and Cherry Brandy; cook for 2 minutes. Add the cornstarch mixture and stir until the sauce thickens.
  • 12
    Slice the breasts before pouring the sauce over and garnish with the warm cherries. Serve with rice or potatoes and steamed vegetables.
  • 13
    To view this recipe on YouTube, click on this link >>>>