Duck Breasts with Cherry Sauce
Main Dishes • French
Description
A recipe inspired by Chef John Smith, slightly modified by Michael Brown, a big fan of this chef. The main focus here is not even on the cherry sauce, but on the caramelized apple that ties the whole ensemble together.
Ingredients
- Duck Breast 6 pieces
- Frozen Cherimoya Fruits 10 oz
- Red Grape Juice 5 fl oz
- Butter 0 oz
- Granny Smith apples 1 piece
- Corn Flour for Polenta 0 oz
- Chicken Broth 5 fl oz
- Cinnamon 1 piece
- Clove 2 pieces
- Green peppercorns 5 pieces
- Nutmeg a pinch
- Sugar 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Melt the butter in a saucepan together with the sugar and sauté the diced apple until caramelized. Pour in the red wine and simmer for five minutes over high heat. Add 100 grams of cherries and all the other ingredients except for the cornstarch.
Step 2
Simmer on low heat for fifteen minutes. Strain, then season with salt and pepper.
Step 3
Make crosswise cuts on the skin of the duck breasts to allow the fat to drain while cooking, then season with salt. Place the breasts skin-side down on a gently heated skillet, ensuring they do not touch each other. Cook, gradually increasing the heat, until the skin turns golden brown. Flip them over and cook for another minute. Transfer the breasts to a baking sheet skin-side up and place in the oven at 355°F for five minutes.
Step 4
Heat the sauce, whisking in the cornmeal, then add the remaining cherries and bring to a gentle simmer.
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