Duck Breast with Sour Cherry Sauce
- Kid-friendly
Ingredients
- 4 small or 2 large boneless duck breasts (total 1-1/3 to 1-1/2 lb/700 to 750 g)
- 1/4 tsp (1 mL) each salt and pepper
- 1/3 cup (75 mL) minced shallots
- 2 cloves garlic, minced
- 1/2 cup (125 mL) dry white wine
- 2 tbsp (30 mL) syrup from sour cherries bottled in light syrup
- 3/4 tsp (4 mL) beef stock concentrate or half cube beef bouillon
- 1 tsp (5 mL) chopped fresh thyme leaves or 1/4 tsp/1 mL dried
- 1 cup (250 mL) drained sour cherries bottled in light syrup
- 1/2 tsp (2 mL) cornstarch
- 2 tbsp (30 mL) finely chopped parsley
Preparation
Make evenly spaced diagonal cuts through skin but not meat across each breast; sprinkle both sides of each with salt and pepper. In large ovenproof skillet (preferably cast-iron), brown skin side of breasts over high heat. Turn so skin side is up; transfer to 425F/220C oven and roast until pink in centre of thickest part, about 10 minutes for small breasts or 12 minutes for large.
Meanwhile, after a few minutes of roasting, pour 2 tbsp/30 mL of the duck fat from skillet into saucepan over medium heat; add shallots and garlic and fry until softened, about 3 minutes. Stir in wine, syrup, stock concentrate, thyme and 1/4 cup/60 mL water and boil for 1 minute. Remove from heat and set aside.
Transfer roasted duck breasts to serving platter; let stand, keeping warm, for 5 minutes.
Meanwhile, discard remaining fat from skillet; over medium-high heat, add wine mixture to skillet and cook, stirring and scraping any brown bits from bottom of pan. Stir in cherries; boil until cherries are softened and sauce is reduced by about one-third.
Mix cornstarch with enough water to make thin paste; stir into sauce and boil for 1 minute. Slice breasts crosswise; pour any juices on platter into sauce. Stir parsley into sauce; spoon over duck.
Makes 4 servings.
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