Duck breasts with cherry sauce
6 servings
60 minutes
Raymond Blanc's recipe, slightly modified by Zimin, a big fan of this chef. The main focus here is not even in the cherry sauce, but in the caramelized apple, which ties the whole ensemble together.
1
Melt the butter in a saucepan with sugar and sauté the diced apple until caramelized. Pour in the red wine and cook for five minutes over high heat. Add 100 grams of cherries and all other ingredients except for the corn flour.
- Butter: 50 g
- Sugar: 50 g
- Granny Smith apples: 1 piece
- Red dry wine: 200 ml
- Frozen cherries: 300 g
- Chicken broth: 200 ml
- Cinnamon sticks: 1 piece
- Carnation: 2 pieces
- Black peppercorns: 5 piece
- Nutmeg: pinch
2
Simmer for fifteen minutes. Strain, then salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Make crosswise cuts on the duck breasts' skin to let the fat drain while frying, and salt them. Place the breasts skin-side down in a lightly heated pan, ensuring they don't touch each other. Fry, gradually increasing the heat, until the skin turns golden-brown. Flip and fry for another minute. Transfer the breasts skin-side up to a baking sheet and place in the oven (180 degrees) for five minutes.
- duck breast: 6 pieces
4
Heat the sauce, adding corn flour to it, add the remaining cherries and bring to a gentle boil.
- Corn flour: 20 g
- Frozen cherries: 300 g