Roasted Duck Breast with Cherry Sauce

Name: Roasted Duck Breast with Cherry Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 4 duck breasts, 6 to 8 ounces each; 2 shallots, finely chopped; 1/2 cup sherry vinegar; 1 teaspoon sugar; 1 pint duck demi-glace (beef will also work); Salt and pepper; 2 ounces butter; 1 cup griottes (small tart cherries from Provence, available in specialty shops)

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Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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4 duck breasts, 6 to 8 ounces each

2 shallots, finely chopped

1/2 cup sherry vinegar

1 teaspoon sugar

1 pint duck demi-glace (beef will also work)

Salt and pepper

2 ounces butter

1 cup griottes (small tart cherries from Provence, available in specialty shops)

Directions

Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.

Recipe courtesy of Chez Pascal, Providence, RI

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