France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

CHERRY-SAUCED DUCK BREAST (by Maman)

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


INGREDIENTS

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

STEPS

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.

 
 
SOY & HONEY FILET MIGNON (by Maman)

SOY & HONEY FILET MIGNON (by Maman)

LEMON & ROSEMARY PIZZA (by Maman)

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