DUCK WITH CHERRIES AND RED WINE VINEGAR
Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.
Provided by David Tanis
Categories dinner
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
- Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
- Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
- Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
- To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
- Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 13 grams, TransFat 0 grams
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T M Ministrations
ministrations_t81@gmail.comNot bad. The duck was a bit dry, but the sauce was delicious. I'll try again next time and cook the duck for less time.
Mukisa Bezz
b-m@hotmail.comThis is my favorite duck recipe. The duck is always cooked perfectly and the sauce is so flavorful. I highly recommend this recipe!
Brandy Lutz
lutz.b@yahoo.comI love how easy this recipe is to make. I can throw it together on a weeknight and it always turns out great.
BABU BHAI
babu_bhai81@gmail.comI made this for a dinner party and it was a huge hit! Everyone raved about the duck and the sauce. I'll definitely be making this again.
Tina Maharjan
tina@yahoo.comThis dish was a disappointment. The duck was tough and the sauce was bland. I won't be making this again.
Dr.Sufian Qadir
q-d@yahoo.comI've tried many duck recipes, but this one is by far the best. The duck is always tender and juicy, and the sauce is out of this world. I highly recommend this recipe!
Ashker Ibne Sayeed
a.s86@gmail.comJust wow.
Jay Lial
lial42@yahoo.comThis recipe is a keeper! The duck was cooked to perfection and the sauce was incredible. I served it with roasted potatoes and asparagus, and it was a meal to remember.
Umm rijal
u_rijal55@yahoo.comNot a fan. The duck was dry and the sauce was too sweet for my taste.
Brwa delizhay
d@gmail.comThis dish was amazing! The duck was tender and flavorful, and the sauce was rich and tangy. I will definitely be making this again.
Vernia Buxton
v.buxton@gmail.comThe duck was a bit overcooked, but the sauce was delicious. I'll try again next time and cook the duck for less time.
Eliza LENG
eliza34@yahoo.comI love this recipe! The duck is always cooked perfectly and the sauce is amazing. I usually serve it with mashed potatoes and green beans.
Niraj Re
r.n@hotmail.comI've made this dish several times and it's always a hit with my family and friends. The duck is always tender and juicy, and the sauce is so flavorful. I highly recommend this recipe!
vee trapper
v_t@yahoo.comMeh.
Sujal Suzell
suzell@hotmail.comThis is now my go-to duck recipe! It's incredibly easy to make and the results are always amazing. The duck is always cooked to perfection and the sauce is divine. I love serving this dish with roasted potatoes and green beans.
Ajmain Mahtab
a_mahtab@hotmail.comNot bad, but not great. The duck was a bit dry and the sauce was a bit too tart for my taste. I think next time I'll try using a different type of vinegar.
Leanna Ferrer
leannaferrer@gmail.comThis duck dish was an absolute delight! The combination of cherries and red wine vinegar created a wonderfully rich and flavorful sauce that perfectly complemented the tender duck meat. I followed the recipe exactly and the results were stunning. Hig