Ingredients
Units Scale
- 2 duck breasts, skin on
- 500ml, home made chicken stock
- 30ml Madeira or white wine
- 120g or 15 cherries, crushed with your hands
- 1 shallot, finely sliced
- 1 clove of garlic, finely sliced
- 1 small mushroom, finely sliced
- 1 sprig thyme
- Vinegar, as required
Instructions
- Season your duck breasts well with salt and reserve in the fridge for 30 minutes. Dab with kitchen paper to remove any excess moisture.
- Place a non-stick frying pan and place on a low-medium heat. Add duck breasts and apply pressure with a hand or spatular. The fat will slowly render. Occasionally drain fat and reserve. Keep on doing this until a good amount of fat has been rendered and the skin is brown and crispy. This can take around 10-15 minutes. Ensure that even pressure is applied the entire time. Once you’re happy with the skin, remove the breasts and excess fat from the pan. Do not place the breasts back in the fridge – they’re fine at room temperature.
- Place mushrooms into the same frying pan and sear until they’re brown. Add sliced shallot, garlic and a sprig of thyme to the pan and cook until the shallot and garlic are soft.
- Deglaze the pan with wine and reduce until sticky. Add the stock and crushed cherries to the pan.
- Bring a to a simmer and reduce the sauce until it coats the back of a spoon.
- Pass the sauce through a sieve into a clean pan. Season to taste with salt and vinegar.
- When ready to eat, place the duck breasts into a 150c/302f oven and cook until the breasts reach 54c/130f internal temperature at the thickest part. Let rest on a warm plate for 12 minutes.
- Slice the duck, reheat the sauce and eat immediately with duck fat potatoes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: French