Difference between revisions of "Magret de canard aux cerises"

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Revision as of 12:50, 12 October 2012


Magret de canard aux cerises [1] [2] aka duck breast with cherries is a nice compliment of flavours.


  • 2 fat magrets de canard, around 1 pound each (or 4 ordinary duck breasts)
  • sea salt
  • 1 pound fresh red cherries
  • 2 tsp clear honey, for preference thyme- or herb-scented
  • juice of 1 orange, plus 4 slivers of zest
  • 3/4 cup red wine
  • a spring of thyme
  • freshly ground black pepper


  1. Over medium heat warm a ridged grill pan.
  2. At 1/2" intervals score the fat of the magret, down to the pink flesh.
  3. Salt well and let stand for ~10 min.
  4. Put meat on the warmed grill, fat side down.
  5. Keep the runoff of fat into a bowl.