Friday, June 29, 2012

Crispy-skin Duck Breast with Stewed Cherries

                                                   Portion: 6-8


3 duck breasts
4 minced shallots 
2 T. olive oil 
1⁄4 C. balsamic vinegar 
1 T. honey 
1 bay leaf 
2 sprigs fresh tarragon or fresh basil 
Salt, pepper 
2 C. pitted, halved cherries

  • Gently cook shallots covered in 2 tablespoons olive oil, about 10 minutes with no browning. 
  • Add all other ingredients except for fresh herbs and simmer 5 minutes, then add tarragon at the end of cooking. 
  • Be sure to test for a good balance of sweet and sour before serving. 
  • Trim excess fat from duck breasts, slash the skin and place skin side down in hot pan, no oil if using non-stick pan. 
  • Brown duck skin till crispy, draining fat from pan once or twice, about 10 minutes over medium heat. 
  • Flip to sear bottom side one minute, salt skin only, then place in very slow oven, about 250 F, just long enough, about 10 minutes, to bring interior from bloody rare to pink, firm but juicy.    
  • Salt bottom, rest 5 minutes as with a good steak, then serve with cherries. Sprinkle duck with “Fleur de sel” to accentuate the flavors.
  • Serve with celery puree.

Wine Suggestions:

Young, deep reds, not too dry : Corbières, Minervois, Cotes-du-rhone, Saint-émilion, St-Chinian

This recipe tried and tested in the Morning Market class with Chef Brian this week.

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