Duck with Cloves, Corn Purée, and Cherry Sauce
Main Dishes • Chinese
Description
Duck with cloves, corn purée, and cherry sauce
Ingredients
- Honey 3 spoons
- Butter 5 oz
- Salt to taste
- Parsley 0 oz
- Olive Oil 0 fl oz
- Chicken Broth 10 fl oz
- Cherry 10 oz
- Canned Corn 30 oz
- Red port 5 fl oz
- Duck Skin 6 pieces
- White Pepper (whole) to taste
- Clove 36 pieces
Step-by-Step Guide
Step 1
Make shallow cuts on the skin of the duck breasts, taking care not to cut into the meat. Insert six cloves into the skin of each breast and place them in the refrigerator for fifteen minutes.
Step 2
Pour port wine into a saucepan and reduce it over high heat until it reaches a syrupy consistency. Add the broth, lower the heat, and simmer until reduced by half. Stir in the cherries and gently cook on low heat for about five minutes.
Step 3
Heat canned corn with butter and blend it into a coarse puree.
Step 4
Remove the duck breasts from the refrigerator, season with salt, and place them skin-side down in a moderately hot skillet. Sear for about three minutes, then increase the heat and cook for another two minutes until the skin is a bronze color. Then, sear the breasts on the other side for half a minute.
Step 5
Place the breasts on a baking sheet skin side up, and brush the duck skin with a mixture of olive oil and honey. Season with pepper and bake in an oven preheated to 355°F for six minutes. Serve with corn puree and a port wine and cherry sauce.
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