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Title: Seared Duck Breasts with Cherry Sauce
Categories: Game Poultry
Yield: 6 Servings

30ozDuck meat, boned and
  Skinned
3tbChicken stock
2cSweet fresh cherries
10ozCanned black cherries in light syrup
6ozMerlot or similar red wine
2tsFresh ground black pepper
3tsGround coriander

Heat saute pan to very hot on burner, add the chicken stock, sear breasts 1 min per side. Put in 350F oven to finish cooking to desired doneness.

In small sauce pan heat the canned cherries, add wine, pepper, and coriander and reduce [M would add a bit of meat glaze here]. Halve and pit fresh cherries; add to sauce. Let reduce on low heat until very thick. When duck is done, slice into strips and spoon sauce evenly over all breasts.

Date: 08-10-95 (11:28)

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