Duck Breasts with Black Cherries2021-02-20
- Servings: 2
Pan fried duck breast is one of my husband’s favourite dishes. Some people think it’s complicated to cook. It’s really not. The only thing to remember is not to overcook it because it may become dry and chewy.
Furthermore, duck breast is an elegant dish, perfect for a festive dinner!
I usually accompany it with a fruity sauce. In this recipe, I did it with sweet black cherries. My usual accompaniment is a duo of roasted potatoes and mushrooms.
- 2 duck breasts
- 1 cup of frozen black cherries
- 1 tbsp of sweet Chili sauce or 1 tsp of garlic powder and a sprinkle of cayenne pepper
- Salt and pepper for the breasts and for the cherries
- 2 tbsp of brown sugar for the cherries sauce
Prepare the cherries by cooking them in a small pan with the 2 tbsp of brown sugar, a sprinkle of salt and pepper, 1 tbsp of sweet Chili sauce or 1 tsp of garlic powder+sprinkle of cayenne pepper. Remove from the heat when the cherries are cooked and a nice red sauce has been formed. Keep aside.
Now pour some white vinegar on the breasts, spread it all over then rinse them in cold water and pat them dry. The vinegar will remove the odor of the flesh if any.
After patting them dry, score the breasts (horizontal cuts on the skin-take care not to expose the flesh) and season with salt and black pepper.
Put them in a cold frying pan (this is the secret to cooking duck breast properly) skin side down, on a medium heat (without oil). Cook until the skin has turned golden brown (about 8 - 10 minutes) and much of the fat has rendered. (Remove excess fat but keep it in a jar for further use). Now turn them over and sear them for another 10 - 15 minutes, depending on how you like your duck. It’s advisable to eat the breasts medium-rare or medium. We like it pink, which is medium.
Once cooked to your liking, rest the breasts in a warm place for about 5 minutes then serve them sliced and topped with the cooked cherries and its sauce.