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
- 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.
- 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.
- 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.
- 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.
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