Serves 4
For this recipe, you will need:
Sautéed Duck
4 each, 8-10 ounce Muscovy Duck Breast, wing tips removed, trim away any excess skin and fat from the duck. Using a sharp knife, score the skin lightly in a crosshatch pattern, but do not cut into the flesh
Cherry Sauce 2 each Shallots, minced
2 each Garlic, cloves minced
1 cup Dry red wine
1 cup Sour cherries, pitted, fresh or frozen
1/2 cup Dried Cherries, soaked in 1/4 cup cherry flavored liquor until soft
1 cup Beef Stock
1/4 cup Butter
Directions:
1) Place duck skin side down in a cold pan over medium-high heat. Cook until the skin is beautifully browned and crisp. You may need to reduce the heat 3/4 through the cooking process
2) Drain duck fat, reserve, turn breast, salt, pepper well, and cook until medium-rare. Turn a second time, salt, and pepper the underside
3) Remove duck and set aside, cover loosely with foil to keep warm. Let rest 5 minutes before slicing
4) To make the Red Wine Cherry Sauce – add shallots and garlic to the pan with 1 tablespoon of reserved duck fat. Cook stirring until lightly browned and soft
5) Add wine and bring to a boil, reduce by half
6) Add brown stock, make sure pan is deglazed, reduce by 2/3
7) Add dried cherries and cook for 2 minutes
8) Add sour cherries and cook for 2 minutes
9) Remove pan from the heat and whisk in the butter until smooth
10) Correct seasoning, serve over the duck.
For this recipe, you will need:
Sautéed Duck
Cherry Sauce
Directions:
1) Place duck skin side down in a cold pan over medium-high heat. Cook until the skin is beautifully browned and crisp. You may need to reduce the heat 3/4 through the cooking process
2) Drain duck fat, reserve, turn breast, salt, pepper well, and cook until medium-rare. Turn a second time, salt, and pepper the underside
3) Remove duck and set aside, cover loosely with foil to keep warm. Let rest 5 minutes before slicing
4) To make the Red Wine Cherry Sauce – add shallots and garlic to the pan with 1 tablespoon of reserved duck fat. Cook stirring until lightly browned and soft
5) Add wine and bring to a boil, reduce by half
6) Add brown stock, make sure pan is deglazed, reduce by 2/3
7) Add dried cherries and cook for 2 minutes
8) Add sour cherries and cook for 2 minutes
9) Remove pan from the heat and whisk in the butter until smooth
10) Correct seasoning, serve over the duck.
