Duck with cloves, corn puree and cherry sauce
8 servings
30 minutes
This exquisite recipe for duck with cloves, corn puree, and cherry sauce embodies a balance of sweet, spicy, and rich flavors. Chinese cuisine is known for its deep respect for aromas, and this recipe is a vivid example of that. Cloves give the duck warm, woody notes while the combination of honey and olive oil makes the skin golden and crispy. The cherry sauce made with port wine and broth adds a rich fruity tartness that enhances the meatiness of the duck. The corn puree with butter complements the dish with a soft, creamy texture creating a perfect contrast. This dish is suitable for both festive dinners and refined gastronomic experiences leaving unforgettable impressions.
1
Make careful cuts on the skin of the duck breasts, trying not to cut through to the meat. Insert six cloves into the skin of each breast and place in the refrigerator for fifteen minutes.
- Duck breast with skin: 6 pieces
- Carnation: 36 pieces
2
Pour port wine into a saucepan and evaporate it over high heat until it becomes syrupy. Add broth, reduce heat, and simmer until reduced by half, then add cherries and cook on low heat for about five minutes.
- Red port wine: 200 ml
- Chicken broth: 300 ml
- Cherry: 300 g
3
Heat canned corn with butter and blend into a coarse puree.
- Canned corn: 800 g
- Butter: 100 g
4
Take the duck breasts out of the fridge, salt them, and place them skin-side down in a not very hot pan. Fry for about three minutes, then increase the heat and fry for two minutes until the skin turns bronze. Then fry the breasts on the other side for half a minute.
- Duck breast with skin: 6 pieces
- Salt: to taste
5
Place the breasts skin side up on a baking sheet, brush the duck skin with a mixture of olive oil and honey. Season with pepper and send to an oven preheated to 180 degrees for six minutes. Serve with corn puree and port wine cherry sauce.
- Olive oil: 50 ml
- Honey: 3 tablespoons
- Fresh pepper: to taste
- Canned corn: 800 g
- Cherry: 300 g