Magrets de Canard aux cerises or Duck breast with cherries

By KatKD

Ingredients

• Two duck breasts (350 grams each)
• 450 g stoned Montmorency cherries (non sweet). Keep the juice also.
• Salt and pepper
• One tablespoon of red wine or port
• 2 teaspoons of muscovado sugar
• 200 ml duck or chicken stock
• 15 g sugar

Details

Servings 4
Adapted from my-french-house.com

Preparation

Step 1

Sprinkle both sides of the duck breast with salt and pepper
Cook skin side down in a frying pan for eight minutes
Turn the breasts over and cook for five minutes pricking the skin to let the fat escape
Drain off and discard the fat
Remove the duck, cover and keep in a low oven
Cook the vinegar in the pan until much reduced
Add the wine sugar cherries and juice and boil for five minutes
Remove, drain and save the warm cherries
Heat the cooking juices in the pan and add the stock and any juices given out from the duck and boil all until syrupy
Whisk in the butter
Finely slice the warm duck breasts

To serve
Arrange the duck slices on a serving plate surrounded by the cherries and pour over the sauce. Serve immediately.