CHERRY-SAUCED DUCK BREAST (by Maman)
This meat & cherry combo is a traditionally French dish that Maman used to eat very frequently when she was a kid... for this recipe, she's made it with a lean duck breast cooked in Porto, honey, balsamic vinegar and fresh, juicy cherries. This mix of ingredients is out of this world - try it for yourselves if you don't believe us :) Bon appetit!
Serves 4 l Difficulty: easy l Prep time: 20minl Total time: 1h10
2 duck breasts
2.5 cups of fresh cherries (350g)
1 red onion
2 rosemary sprigs
1 tablespoon olive oil
2/3 cup port wine (150ml)
1 teaspoon liquid honey
2 tablespoons balsamic vinegar
Salt & pepper
1. With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
2. Place in a hot skillet skin side down and reduce heat to medium. Cook for 4 minutes then flip on the meat side and cook for 2 minutes.
3. Place both duck breasts in a baking dish inside a 195F oven (90C) for 50 minutes.
4. During that time, make the cherry salsa by slicing the onion thinly and cook it in a cooking pan with some olive oil and the rosemary for 5 minutes.
5. Now add the port wine, the honey to the cooking pan and cook for another 5 minutes.
6. Lastly, add the vinegar, salt and pepper and the pitted cherries to the pan and cook for another 5 minutes. Your sauce should be done now!
7. Now, take the duck breasts out of the oven, slice them and serve each plate topped with the cherry sauce.