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Ingredients
- 2 duck breasts*
- 3 ounces butter
- fresh thyme
- garlic to taste
- onion to taste
- salt and pepper to taste
Ingredients for the sauce
- 1 teaspoon sugar
- 1 cup cherries seedless
- 1 cup port
- 2 onions, chopped
- 2 tablespoons tablespoons
- olive oil to taste
- salt to taste
Ingredients
Ingredients for the sauce
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Instructions
- Make transversal cuts to the duck’s skin.
- In a frying pan with olive oil, stir-fry the breasts at medium heat.
- Season with salt and pepper on both sides.
- Add the butter, thyme, garlic, and onion. Cook for 3 or 4 minutes.
- Flip the breasts and set them aside to cool them off. Cut in slices and serve in a plate, bathing the cuts with the cherry sauce.
- Flip the breasts and set them aside to cool them off. Cut in slices and serve in a plate, bathing the cuts with the cherry sauce.
Directions for the sauce
- In a frying pan with olive oil, stir-fry the onion until it turns transparent.
- Add the cherries to release their own sugars.
- Add sugar and wine, and let it simmer.
- Add the butter to thicken the sauce, and to add flavor.
- Lower the heat to reduce the sauce.
- When the sauce gets the right consistency, bathe the duck with it.
- Suggestion: garnish the plate with some cherries.
- *you can also use chicken breasts
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Comments 2
What other items would you serve to make a complete menu showcasing the duck breast with cherries recipe?
Grateful for your insight. My friend and I are preparing an all JP recipe meal for two of your biggest fans. They just attended the all day festivities at The In at Little Washington yesterday.
What other items would you serve to make a complete menu showcasing the duck breast with cherries recipe?
Grateful for your insight. My friend and I are preparing an all JP recipe meal for two of your biggest fans. They just attended the all day festivities at The In at Little Washington yesterday.
Many thanks!