duck breast with cherry sauce

Duck Breast with Cherry Sauce

Chef Pepín POULTRY Leave a Comment

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Duck Breast with Cherry Sauce
duck breast with cherry sauce
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Servings
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
Servings
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
duck breast with cherry sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make transversal cuts to the duck’s skin.
  2. In a frying pan with olive oil, stir-fry the breasts at medium heat.
  3. Season with salt and pepper on both sides.
  4. Add the butter, thyme, garlic, and onion. Cook for 3 or 4 minutes.
  5. 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.
  6. 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
  1. In a frying pan with olive oil, stir-fry the onion until it turns transparent.
  2. Add the cherries to release their own sugars.
  3. Add sugar and wine, and let it simmer.
  4. Add the butter to thicken the sauce, and to add flavor.
  5. Lower the heat to reduce the sauce.
  6. When the sauce gets the right consistency, bathe the duck with it.
  7. Suggestion: garnish the plate with some cherries.
  8. *you can also use chicken breasts
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