Duck goes wonderfully well fruit. This easy recipe is made with fresh cherries. The magret is cooked first and then cooked a second time in a syrup with wine and vinegar where the cherries are then added whole. Really Tasty.
INGREDIENTS
500 g duck breasts
500g large ripe black cherries
1 shallot finely chopped
2 tablespoons. balsamic vinegar
20ml red wine
1 bouquet garni
1 teaspoon Sichuan pepper
METHOD
Rinse and pat dry the cherries, hull them. Make cross-cut incisions on the skin of the breasts, using a sharp knife.
Heat a heavy-bottomed sauté pan, sear the duck breasts skin side down over high heat for 7 minutes, then drain them and set aside under a sheet of aluminum foil.
Discard the fat from the pan and melt the shallots for 5 minutes, then add the wine and balsamic vinegar.
Bring to the boil, then lower the heat, add the bouquet garni and simmer for about 10 minutes, until the liquid becomes a little syrupy.
Return the duck breasts to the sauce on the flesh side, cook for 5 minutes, add the cherries and cook for 5 minutes. Season. Remove the bouquet garni.
Serve very hot with a sprinkle of the crushed sichuan.
Original Recipes Marie Claire
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