canard aux montmorency

How To Make canard aux montmorency

• Step 1
  Preheat oven to 350ºF/180ºC
• Step 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.
• Step 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.
• Step 4
  Flip over and transfer them immediately to the preheated oven. Cook for 10 to 12 minutes or until the internal temperature reads 140ºF.
• Step 5
  Meanwhile, warm up the Cognac in a small saucepan over medium-low heat.
• Step 6
  In a separate bowl, add Bing cherries and pour in red wine. Stir well and macerate until ready to make the sauce.
• Step 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.
• Step 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.
• Step 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.
• Step 10
  Bring the mixture to a boil and cook until the liquid has reduced by half, scraping the bottom to dislodge any brown bits.
• Step 11
  Add the Bing cherries and Cherry Brandy; cook for 2 minutes. Add the cornstarch mixture and stir until the sauce thickens.
• Step 12
  Slice the breasts before pouring the sauce over and garnish with the warm cherries. Serve with rice or potatoes and steamed vegetables.
• Step 13
  To view this recipe on YouTube, click on this link >>>> https://youtu.be/qNr_HGHo0bo
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