Duck Confit with Cherry Sauce

Ingredients

• Duck Breast 10 oz
• Olive Oil 1 teaspoon
• Butter 1 piece
• Marinated cherries 0 oz
• Sugar 1 teaspoon
• Flaky sea salt a pinch
• Clove 1 piece
• Star anise 0 oz
• Egg white 0 oz
• Mixed Ground Peppers 0.3 teaspoons

Step-by-Step Guide

Step 1

Make cuts in the duck skin lengthwise and crosswise, being careful not to touch the meat with the knife.

Step 2

Heat a dry heavy-bottomed skillet with a couple of pinches of coarse salt.

Step 3

Place the duck breast skin-side down in the skillet. Sear over high heat.

Step 4

In a deep saucepan, heat both types of oil. Add sugar.

Step 5

Remove the pits from the cherries, then mash the flesh with a muddler.

Step 6

Add the mashed cherries to the oil.

Step 7

After 3–4 minutes, pour in the wine and reduce the heat.

Step 8

Add star anise and clove.

Step 9

Season with the mixed ground peppers. Simmer for about 4–5 more minutes. Then remove from heat.

Step 10

Once the skin is golden brown (after about 5 minutes), flip the breast and reduce the heat to medium. Sear for another 4 minutes.

Step 11

Strain the finished sauce through a sieve.

Step 12

Transfer the cooked duck to a plate and slice it into pieces about 2–2.5 cm thick.

Step 13

Drizzle with the resulting sauce and serve.