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| Servings |
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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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