Name: Canard Aux Cerise
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 Duck Breast (average 10oz per breast); 2 sprigs Fresh thyme; 2 tbsp Shallot (minced); 10 Fresh cherries (pitted); 1/2 cup Port wine; 1 tsp Balsamic vinegar; 1 tsp Honey; 2 Bay leaves; 1 sprig Fresh rosemary; 2 slices Baguette (toasted)

Canard Aux Cerise

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Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 400kcal

Ingredients

1 Duck Breast average 10oz per breast
2 sprigs Fresh thyme
2 tbsp Shallot minced
10 Fresh cherries pitted
1/2 cup Port wine
1 tsp Balsamic vinegar
1 tsp Honey
2 Bay leaves
1 sprig Fresh rosemary
2 slices Baguette toasted

US Customary - Metric

Instructions

Place the duck breast skin side up on a cutting board. Score the fat in a criss cross pattern then season both sides well with salt and pepper.
Place the duck breast fat side down in cast iron skillet or saute pan over medium heat. Let the duck cook until the fat renders and becomes crispy. Once the duck fat starts to render out add the thyme sprigs. Baste the duck with the rendered fat by spooning it over the breast.
(Remove the rendered duck fat as needed from the pan as it cooks otherwise it will really build up. Place the rendered duck fat in a jar or container and save it in the refrigerator for future cooking use if desired).
Once the skin side is deep golden brown and crispy turn the breast over and cook on the other side to your desired temperature using a thermometer. Let rest for 5 minutes before slicing.
(130 degrees - medium rare, 140 degrees - medium, 150 degrees - medium well, 160 degrees - well done) Medium is the customary temperature.
In the same pan on medium heat (add 1 to 2 teaspoons of duck fat). Saute the shallots until golden brown, add in the cherries. Deglaze the pan with wine. Then add the balsamic, honey, bay leaves, and rosemary. Simmer until the sauce reduces to a syrup consistency. Then remove from the heat. Remove the bay leaves, and rosemary.
Spoon the sauce over the sliced duck and serve with bread.

Notes

Pro Tips: Save the duck fat for future cooking it is a delicacy.

Make sure you really take the time to get the skin crispy. Watch the heat and adjust it accordingly. The duck is started in a low heat pan so the fat can slowly render and become crispy while the inside slowly cooks and doesn't burn before the inside cooks. Find the sweet spot.

Nutrition