RCI-BV.004.0873.001
Magret de canard aux cerises
Magret de canard aux cerises aka duck breast with cherries is a nice compliment of flavours.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fat magrets de canard2 unitaround 1 pound each (or 4 ordinary duck breasts)
- sea salt1 unit
- fresh red cherries1 pound
- clear honey2 tspfor preference thyme- or herb-scented
- juice of 1 orange1 unitplus 4 slivers of zest
- red wine3/4 cup
- a spring of thyme1 unit
- freshly ground black pepper1 unit
Method
1
Over medium heat warm a ridged grill pan.
2
At 1/2" intervals score the fat of the magret, down to the pink flesh.
3
Salt well and let stand for ~10 min.
4
Put meat on the warmed grill, fat side down.
5
Keep the runoff of fat into a bowl, set aside 1 tbsp.
6
Keep magrets on heat with the 1 tbsp of fat, cooking for ~12 min.
7
Have the pan with hot duck fat on over gentle heat.
8
Include the cherries with the duck fat.
9
Coat the cherries and cook for a few min.
10
Include honey, orange juice, zest slivers, red wine, sprig of thyme and a few grinds of pepper.
11
Boil, then reduce to simmer for ~10 min.
12
Turn magrets over, flesh side down.
13
Drain off any fat.
14
Cook for ~5 min.
15
Flip back over to brown and crisp up the fat.
16
Remove from heat.
17
Let stand for ~5 min.
18
Heat the cherry sauce and remove the springs.
19
Slice magrets across the scores of fat, spoon the cherris and sauce on the side of the meat.
20
Garnish each plate with a sliver of orange peel.