in the kitchen
Ingredients
- 2 duck breasts (magret), approx 300 g each
- Salt and black pepper
- For cherry sauce: 200 g Morello cherries (pitted), 150 ml red wine, 100 ml duck stock, 1 shallot minced, 1 tbsp butter, 1 tsp balsamic vinegar
Method
1
Score duck skin in a crosshatch without cutting the flesh. Season both sides.
2
Place skin-side down in a cold skillet; heat gradually. Cook 12-14 minutes until skin is golden and crisp, pouring off fat. Flip and cook 3 minutes for medium-rare. Rest 8 minutes.
3
Meanwhile, saute shallot in butter. Add wine and reduce by half. Add stock and cherries; simmer 5 minutes. Stir in balsamic and adjust seasoning.
4
Slice duck and fan on plates. Spoon cherry sauce around.