Duck Breast with Sweet Cherry Sauce

Ingredients for Duck Breast with Sweet Cherry Sauce

• 1 tablespoon extra-virgin olive oil

• 120ml chopped onion (1 small)

• 3 garlic cloves, crushed

• 1 tablespoon finely chopped shallot

• 1 teaspoon tomato paste

• 1/2 teaspoons black pepper

• 1/2 teaspoons ground cumin

• Scant 1/4 teaspoons dried hot red pepper flakes

• 3/4 teaspoons salt

• 80g coarsely chopped red pepper (1/2 medium)

• 1 plum tomato, coarsely chopped

• 60ml dry red wine

• 1 1/2 to 2 tablespoons cider vinegar

• 2 tablespoons sugar

• 1/2 teaspoons Dijon mustard

• 575g dark sweet cherries such as Bing, quartered and pitted (725ml )

• 2 (3/4-lb) boneless Moulard duck breasts with skin*

• 2 tablespoons water

• 1 tablespoon chopped fresh tarragon or chives

• an instant-read thermometer

How to make Duck Breast with Sweet Cherry Sauce

Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.

Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoons salt and cook, stirring, 30 seconds. Add pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.

Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 230g cherries, and remaining 1/2 teaspoons salt and simmer 1 minute.

Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 60ml sauce to a small bowl for glazing duck.

Put oven rack in middle position and preheat oven to 232°C.

Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.

Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.

Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.

Roast duck in oven until thermometer registers 57°C (see cooks' note, below), about 8 minutes for medium-rare.

Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.

Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 350ml cherries. (Cherries will lose flavour if cooked; heat from skillet will warm sauce.)

Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.