Duck Breasts with Cherries
Many supermarkets now carry Pekin duck breasts, which are smaller than the Moulard variety
Prep Time: prep 15 mins
Cooking Time: cook 20 mins
Serves: makes 4 servings
- 4 boneless duck breasts, about 7oz (200g) each
- 1 / 2 tsp salt, plus more to taste
- 1 / 2 tsp lightly crushed black peppercorns, plus more to taste
For the sauce
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 / 3 cup ruby port
- 1 tbsp maple syrup
- 1 whole star anise
- 1 sprig of rosemary
- 1 / 2 cup chicken stock
- 2 cups pitted fresh bing cherries
- salt and freshly ground black pepper
- Score the skin of each duck breast with a sharp knife. Season with the salt and crushed pepper.
- Place the duck breasts, skin-side down, in a large frying pan. Cook over medium-high heat for about 8 minutes. Turn and brown the other sides, about 3 minutes for medium-rare. Transfer to a carving board and let stand for 5 minutes.
- To make the sauce, melt the butter in a saucepan over medium heat. Add the shallot and cook, stirring often, about 2 minutes, until softened.
- Stir in the port, maple syrup, star anise, and rosemary, and boil for 30 seconds. Add the stock and boil for about 3 minutes, or until slightly reduced. Add the cherries, and cook for 2 minutes more, until heated. Season with salt and pepper. Slice each breast on the diagonal into thick slices and transfer each to a plate. Top with the sauce and serve hot.
- prep 15 mins; cook 20 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!