Seared Duck Breast with Montmorency Cherry Sauce Try this delightful and easy to make recipe. Montmorency cherries with wine and duckˇ¦ˇ¦the perfect mix of tastes. Serves 2 Ingredients: 2 Duck Breasts, skin scored, 1 TBSP Fresh Thyme- chopped, 4 TBSP Shallots- minced, 2 cups Red Wine, 4 TBSP Cold Butter- cut into 1, Pepper, Salt, 1/2 cup of Stoneridge Orchards Montmorency Cherries, chopped. Instructions: 1. Score the duck with a knife. 2. Preheat the pan with high heat. 3. Add duck breast skin down into the pan and sear the duck breast to render the fat down. 4. Season meat from above. 5. While the duck breasts are searing, c hop and mince the dried cherries, thyme and shallots. 6. Flip the meat when ready. You can tell if the duck breast is properly seared if it comes up on its own. 7. Let the duck breast "rest" for five minutes after it has been cooked. 8. Pour the duck fat out of the pan and use this same pan to mix in the cherries, thyme and shallots. Deglaze the sauce with red wine which will help break up the flavors at the bottom of the pan. 9. Reduce the sauce for 5-7 minutes. Then take off the stove and add in the cold butter. 10. Make sure not to overcook the duck breast. Otherwise this is too gamey. Medium rare is best. Once everything is ready, garnish a plate with the sauce, slice thin slices of the duck breast on the plate and garnish with the sauce.
The Royal Ridge Fruit FamilyStoneridge Orchards

Masterful Main Dishes

Seared Duck Breast with Montmorency Cherry Sauce

Ingredients

  • 2 Duck Breasts, skin scored
  • 1/2 cup Cherries- chopped
  • 1 TBSP Fresh Thyme- chopped
  • 4 TBSP Shallots- minced
  • 2 cups Red Wine
  • 4 TBSP Cold Butter- cut into cubes
  • Salt
  • Pepper


Directions

  1. Score the duck with a knife.
  2. Preheat the pan with high heat.
  3. Add duck breast skin down into the pan and sear the duck breast to render the fat down.
  4. Season meat from above.
  5. While the duck breasts are searing, chop and mince the dried cherries, thyme and shallots.
  6. Flip the meat when ready. You can tell if the duck breast is properly seared if it comes up on its own.
  7. Let the duck breast "rest" for five minutes after it has been cooked.
  8. Pour the duck fat out of the pan and use this same pan to mix in the cherries, thyme and shallots. Deglaze the sauce with red wine which will help break up the flavors at the bottom of the pan.
  9. Reduce the sauce for 5-7 minutes. Then take off the stove and add in the cold butter.
  10. Make sure not to overcook the duck breast. Otherwise this is too gamey. Medium rare is best. Once everything is ready, garnish a plate with the sauce, slice thin slices of the duck breast on the plate and garnish with the sauce.