Duck Breast with Cherry Sauce
Main Dishes • Chinese
Description
Duck Breast with Cherry Sauce
Ingredients
- Green peppercorns 0 oz
- Duck wings 3 pieces
- Lemon-Pepper Mix 0 oz
- Garlic 4 cloves
- Bay leaf 2 pieces
- Nigella Seeds 0 oz
- Frozen Cherimoya Fruits 5 oz
- Brown Sugar 5 oz
- Red Wine Vinegar 5 fl oz
- Red Grape Juice 5 fl oz
- Chicken Broth 15 fl oz
- Butter 0 oz
- Grated Ginger Root 0 oz
- Brandy 0 fl oz
- Ocean salt to taste
Step-by-Step Guide
Step 1
Trim excess fat from the edges of the breasts. Using a sharp knife, make shallow diagonal cuts in the skin.
Step 2
Flip the breasts meat side up and generously rub with salt.
Step 3
In a mortar, grind the pepper mix, garlic, bay leaves, and fennel. Rub the spices onto both sides of the breasts.
Step 4
For the sauce, place the sugar and vinegar in a saucepan and cook over high heat for 2 minutes until thickened.
Step 5
Add the red wine and chicken broth, and continue cooking for 5 minutes.
Step 6
Then add the ginger and salt. Stir, remove from heat, and set aside.
Step 7
Place a large cast-iron skillet over high heat. Once the skillet is hot, place the duck breasts skin side down. Sear for 7 minutes until golden brown. Flip the breasts and cook for another 5-7 minutes. The meat should be not fully cooked, but pink inside.
Step 8
In a saucepan over high heat, add the butter and cherries, add sugar, and cook for a minute or two, stirring constantly until the cherries are warmed and start to release their juice.
Step 9
Pour in the brandy and cook for another minute, then add this cherry sauce to the main sauce prepared earlier.
Step 10
Thinly slice the duck breasts diagonally and drizzle with the sauce.
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