Way back in July, I shared a recipe from Eugenia Bone for preserving cherries in wine (click here for that recipe). Now here is a recipe for using those cherries. Pairing duck with fruit is a classic combination. This dish couldn't be more simple and you have the pleasure of using food that you have preserved from your pantry. Very satisfying indeed!
SEARED DUCK BREAST WITH CHERRIES
(serves 4)
- 1 1/2 cups Cherries in Wine
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 2 whole Pekin duck breasts, skin scored in a diamond pattern
Puree the cherries in a food processor until very fine, then push them through a fine sieve.
Heat the oil in a large skillet over medium heat. Salt and pepper the duck breasts. Sear the breasts skin side down in the oil until the skin is golden brown, thin, and crispy--7 to 8 minutes. Pour off the fat and flip the breasts over. Cook for another 4 minutes for medium-rare. Transfer the breasts to a plate, cover with tin foil and let them rest.
Pour off the fat in the skillet and add the pureed cherries and the accumulated juices from the duck into the pan. Heat for about 2 minutes, until hot and bubbling.
Slice the duck breast on the bias and serve on a platter dressed with the cherry sauce. Garnish with rosemary sprigs if you like.
I just messed up my first duck breast this Monday. I guess I need to keep trying :-).
Yours looks great! And I love cherries - must be delicious with the duck.
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