Canard Aux Cerises

Canard aux cerises is the great French dish of duck cooked with cherries. It makes for a truly sweet and savoury combination.

Preparation and Cooking Times

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes

Ingredients

• 2 duck breasts (about 6-8 oz each)
• 1 cup fresh or frozen cherries, pitted
• 1/2 cup red wine (preferably Bordeaux)
• 1/4 cup chicken stock
• 1 tablespoon balsamic vinegar
• 2 tablespoons honey
• 1 shallot, finely chopped
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• Fresh thyme leaves (for garnish)

Equipment

• Sharp knife
• Cutting board
• Large skillet or frying pan
• Small saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Plate or platter for resting the duck

Preparation

1. Prepare the duck breasts:
   • Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
   • Season both sides of the duck breasts generously with salt and freshly ground black pepper.
2. Cook the duck breasts:
   • Place the duck breasts, skin side down, in a cold skillet. Turn the heat to medium and cook until the skin is crispy and the fat has rendered, about 6-8 minutes.
   • Flip the duck breasts and cook for another 3-4 minutes for medium-rare, or until they reach your desired level of doneness.
   • Remove the duck breasts from the skillet and place them on a plate to rest. Cover loosely with foil to keep warm.
3. Make the cherry sauce:
   • In the same skillet, add the finely chopped shallot and cook over medium heat until soft and translucent, about 2-3 minutes.
   • Add the red wine, balsamic vinegar, and honey, stirring to combine.
   • Add the pitted cherries and chicken stock. Bring to a simmer and cook until the sauce has reduced and thickened, about 10 minutes.
   • Stir in the butter to give the sauce a glossy finish. Season with salt and pepper to taste.
4. Serve:
   • Slice the rested duck breasts and arrange them on plates.
   • Spoon the cherry sauce generously over the duck.
   • Garnish with fresh thyme leaves.

Notes:

• If using frozen cherries, make sure to thaw and drain them before adding them to the sauce.
• Adjust the sweetness of the sauce by adding more or less honey, according to your taste.
• For a more intense flavor, you can add a splash of brandy or cognac to the sauce along with the wine.