Seared Duck Breast with Cherry-Cranberry Pinot Noir Sauce
Seared duck breasts served with a simple pan sauce made from dried cranberries and cherries, pinot noir and finished with just a touch of cream and butter make this an elegant, hauntingly appealing dish
Ingredients
INGREDIENTS
black pepper
clove garlic
Dried cranberries
dried tart cherries
duck breasts
heavy cream
minced shallots
Pinot Noir wine
raspberry vinegar
Salt
sugar
unsalted butter
veal or duck demi-glace
Water
Directions
DIRECTIONS
Preheat the oven to 400°F.
Combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves. Boil until the mixture turns golden, about 6 minutes. Remove from the heat and carefully add the vinegar, cherries, and cranberries swirling the pan until the caramel dissolves.
With a sharp knife, score the skin of each duck breast in a crosshatch pattern, taking care to not cut into the flesh. Season the duck with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat a large nonstick skillet over medium
While the duck is in the oven, pour off all but 2 tablespoons of fat from the skillet and heat over medium. Add the shallots and garlic
To serve, slice duck breasts thinly across the grain, fan over 4 plates and spoon warm sauce over.
