RCI-MT.004.0548.001
Magret de canard aux cerises
Magret de canard aux cerises aka duck breast with cherries is a nice compliment of flavours.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fat magrets de canard2 unitaround 1 pound each (or 4 ordinary duck breasts)
- 1 unit
- fresh red cherries1 pound
- clear honey2 tspfor preference thyme- or herb-scented
- juice of 1 orange1 unitplus 4 slivers of zest
- 3/4 cup
- a spring of thyme1 unit
- 1 unit
Method
1
Score the skin of the magret de canard in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season generously on both sides with sea salt and freshly ground black pepper.
5 minutes
2
Place the duck breast skin-side down in a cold, dry skillet and set over medium heat. Render the fat slowly for 8-10 minutes until the skin is golden and crispy, pouring off excess fat as it accumulates.
10 minutes
3
Flip the duck breast and sear the flesh side for 3-4 minutes for a medium-rare result. Remove from the pan, tent loosely with foil, and allow to rest.
4 minutes
4
Discard most of the rendered fat from the pan, leaving a thin coating. Pour in the red wine and bring to a boil over medium-high heat, scraping up any browned bits from the bottom of the pan.
3 minutes
5
Stir in the fresh orange juice and clear honey, then reduce the heat to medium. Simmer the sauce for 5-6 minutes until it begins to thicken and becomes glossy.
6 minutes
6
Add the fresh cherries to the sauce and cook for a further 3-4 minutes until they soften and release their juices into the sauce. Adjust seasoning with sea salt and black pepper to taste.
4 minutes
7
Slice the rested magret de canard diagonally into thick slices and arrange on warmed serving plates. Spoon the cherry sauce generously over the duck and serve immediately.