Duck confit with cherry sauce
1 serving
20 minutes
Duck confit with cherry sauce is a true gastronomic symphony of flavors. The exquisite technique of confit cooking, known since the times of French cuisine, makes the meat incredibly juicy while preserving its tenderness and richness. The cherry sauce adds a refined tartness and a hint of spice to the dish, creating an unmatched balance. Searing the duck breasts in a hot pan releases their aroma, while the combination of butter and olive oil gives the dish a velvety texture. The added spices—anise, clove, and pepper mix—enhance the depth of flavor with a subtle spiciness. This dish is perfect for both a festive dinner and a cozy evening with loved ones, impressing with its rich taste and sophistication.
1
Make cuts along and across the duck skin, but do not touch the meat with the knife.
- Duck fillet: 300 g
2
Heat a dry thick-bottomed skillet with a couple of pinches of coarse salt.
- Coarse sea salt: pinch
3
Place the duck fillet skin side down in the pan. Fry on high heat.
- Duck fillet: 300 g
4
In a deep skillet, heat two types of oil. Add sugar.
- Olive oil: 1 teaspoon
- Butter: 1 piece
- Sugar: 1 teaspoon
5
Remove the pits from the cherries, then mash the flesh with a muddler.
- Cherries: 45 g
6
Send the pulp to the butter.
- Cherries: 45 g
7
After 3-4 minutes, pour in the wine and reduce the heat.
- Dry protein: 30 g
8
Add anise and cloves.
- Anise (star anise): 1 g
- Carnation: 1 piece
9
Season with a pepper mix. Simmer for another 4-5 minutes. Then remove from heat.
- Ground pepper mix: 0.3 teaspoon
10
Once the skin turns golden brown (after about 5 minutes), flip the fillet and reduce the heat to medium. Fry for another 4 minutes.
11
Strain the prepared sauce through a sieve.
12
Transfer the cooked duck to a plate and slice it into pieces about 2–2.5 cm thick.
13
Pour the prepared sauce and serve.