Duck Breast - Duck with cherry reduction
Duck Breast with Cherry Reduction is a sophisticated and flavorful dish that combines seared duck breast with a sweet and tangy cherry sauce. The duck is first scored and seasoned, then pan-seared to achieve a crispy skin while keeping the inside juicy and tender. A reduction sauce made with cherries, red wine, balsamic vinegar, shallots, and fresh thyme complements the richness of the duck. This elegant entrée is a highlight of fine dining and is often accompanied by roasted vegetables or a light salad to balance flavors. Description by ChatGPT.
Prepare your taste buds for an exquisite delight - a perfectly seared duck breast with a delectable Madeira and cherry sauce. This recipe, inspired by the culinary artistry featured on The F Word's YouTube channel, presents a fusion of rich flavors and aromas that will elevate your dining experience. Whether for a special occasion or a gourmet weekend dinner, this dish is sure to impress.
Ingredients:
- 2 duck breasts, with skin
- Salt and pepper, to taste
- Olive oil
- 2 shallots, finely chopped
- 200g mushrooms, sliced
- 150ml Madeira wine
- 300ml chicken stock
- Handful of fresh cherries, halved and pitted
- A knob of butter
- Fresh herbs for garnish (optional)
Equipment:
- Oven
- Stovetop
- Frying pan
- Saucepan
- Sieve
- Cutting board
- Kitchen knife
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Instructions:
1. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
2. Begin by scoring the duck breast skin in a crisscross pattern to help render the fat and achieve a crispy texture. Season both sides of the duck breasts generously with salt and pepper.
3. Over medium-high heat, place a frying pan and add a drizzle of olive oil. Once the pan is hot, place the duck breasts skin-side down and cook for about 2-3 minutes until the skin is golden brown.
4. Transfer the duck breasts to the oven, skin-side up, and roast for 8-10 minutes for medium-rare, or until desired doneness is reached. Once done, let the duck rest for at least 5 minutes.
5. Meanwhile, prepare the Madeira sauce. In a saucepan, heat a touch of olive oil over medium heat. Add the shallots and mushrooms, seasoning them with salt and pepper. Cook until the mushrooms are golden and the shallots are translucent.
6. Deglaze the pan with Madeira wine, allowing it to simmer and reduce by half, bringing out the sweet and slightly fruity notes essential for complementing the duck.
7. Add the chicken stock and bring the mixture to a boil. Once boiling, lower the heat and simmer until the sauce is reduced by half again.
8. Strain the sauce through a sieve to remove solids, then return the sauce to the pan.
9. Add the halved cherries to the sauce, and continue to cook for a few minutes until the cherries are soft and the sauce has a slightly thickened consistency.
10. Finalize the sauce by whisking in a knob of butter until fully incorporated and the sauce has a glossy, dark appearance.
11. Slice the rested duck breast and plate it up. Drizzle generously with the warm Madeira and cherry sauce. Garnish with fresh herbs if desired.
Cooking Tips:
- Allow the duck to come to room temperature before cooking for more even cooking.
- Resting the duck is crucial for a tender and juicy result.
- Always taste your sauce and adjust the seasoning as necessary before serving.
Attribution: Recipe courtesy of The F Word YouTube channel - https://www.youtube.com/@theFword
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