IvanEats recipe
Duck Breast With Cherry Sauce
Cooking for
2
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Ingredients
Duck Breasts
Cherry Sauce
Potato Confit
Method
Duck Breasts
- Put the duck breasts (one at a time) between two sheets of baking paper and hit with a meat tenderizer or rolling pin to flatten them slightly. Don’t overdo it – just enough to even out the thickness.
- Score the skin in a diamond pattern, being careful not to cut into the meat.
- Salt the duck breasts generously on both sides and refrigerate for 2 hours. When there’s one hour left, start preparing the potato confit.
- Pat the duck dry with paper towels and place skin side down in a cold, dry frying pan. Season the meat side with black pepper.
- Turn on the heat and sear for 6 minutes, counting from when the searing begins. After a few minutes, when the fat has rendered, add the garlic and rosemary to the pan.
- Transfer the pan to the oven and bake at 200°C (205°C) for 6 minutes for medium-rare to medium. Set the duck aside in a bowl, cover, and let it rest for 10 minutes. Keep the duck fat in the pan for the sauce.
Cherry Sauce
- In the same pan with the rendered duck fat, sauté the shallot for a minute.
- Add the cherries and continue frying for a few minutes.
- Stir in the lemon zest and cherry wine, and let it reduce by half.
- Add the stock and reduce until the sauce thickens to your liking.
- Taste and adjust the salt if needed.
Potato Confit
- Add the potatoes, rosemary, and garlic to an oven-safe dish and season with black pepper and salt. Cover completely with olive oil.
- Bake at 200°C (205°C) for 1 hour.
- Let cool slightly, then remove the potatoes from the oil. Serve with the duck and cherry sauce.
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