Duck Breast with Sweet Cherry Sauce

Ingredients for Duck Breast with Sweet Cherry Sauce

• 1 cucchiaio di olio extravergine d'oliva

• 120ml chopped onion (1 small)

• 3 garlic cloves, crushed

• 1 cucchiaio di scalogno finemente tritato

• 1 teaspoon tomato paste

• 1/2 cucchiaini di pepe nero

• 1/2 cucchiaini di cumino macinato

• Scant 1/4 teaspoons dried hot red pepper flakes

• 3/4 cucchiaini di sale

• 80g coarsely chopped red pepper (1/2 medium)

• 1 plum tomato, coarsely chopped

• 60ml di vino rosso secco

• 1 1/2 to 2 tablespoons cider vinegar

• 2 cucchiai di zucchero

• 1/2 cucchiaini di senape di Digione

• 575g dark sweet cherries such as Bing, quartered and pitted (725ml )

• 2 (3/4-lb) boneless Moulard duck breasts with skin*

• 2 cucchiai d'acqua

• 1 tablespoon chopped fresh tarragon or chives

• un termometro a lettura istantanea

Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.

Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoons salt and cook, stirring, 30 seconds. Add pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.

Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 230g cherries, and remaining 1/2 teaspoons salt and simmer 1 minute.

Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 60ml sauce to a small bowl for glazing duck.

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 232°C.

Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.

Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.

Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.

Roast duck in oven until thermometer registers 57°C , about 8 minutes for medium-rare.

Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.

Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 350ml cherries. (Cherries will lose flavour if cooked; heat from skillet will warm sauce.)

Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.