Duck breast with cherry sauce

5 servings

30 minutes

Duck breast with cherry sauce is an exquisite dish of Chinese cuisine that combines the tenderness of meat with the tart flavor of berries. The origins of the recipe trace back to ancient traditions of pairing fruity notes with duck, valued for its softness and rich taste. The breast is marinated in aromatic spices that enhance its rich flavor and then seared to a golden crust while retaining juiciness. The cherry sauce, made with red wine, brandy, and spices, gives the dish deep fruity nuances, balancing acidity and sweetness. Served sliced with a generous drizzle of sauce makes each bite harmonious. This dish perfectly complements festive gatherings or refined dinners, revealing the gastronomic potential of duck meat combined with vibrant flavors of Eastern cuisine.

Energy value per serving

• Calories: 621.6
• Proteins: 26.1g
• Fats: 36.5g
• Carbohydrates: 44.3g

Ingredients

• Black peppercorns: 35 g
• duck breast: 3 pc
• Mix of peppers: 25 g
• Garlic: 4 clove
• Bay leaf: 2 pc
• Fennel seeds: 15 g
• Frozen cherries: 200 g
• Brown sugar: 125 g
• Red wine vinegar: 125 ml
• Red wine: 125 ml
• Chicken broth: 400 ml
• Butter: 60 g
• Grated ginger: 30 g
• Cognac: 30 ml
• Sea salt: to taste

Cooking steps

1. Remove excess fat from the edges of the breasts. Make shallow diagonal cuts in the skin with a sharp knife.

2. Turn the meat breasts upside down and generously rub with salt.

   Required ingredients:

   • Sea salt:  to taste

3. In a mortar, grind the pepper mix, garlic, bay leaves, and fennel. Rub the spices on both sides of the chicken breasts.

   Required ingredients:

   • Mix of peppers: 25 g
   • Garlic: 4 cloves
   • Bay leaf: 2 pieces
   • Fennel seeds: 15 g

4. For the sauce, place sugar and wine vinegar in a saucepan and cook over high heat for 2 minutes until thickened.

   Required ingredients:

   • Brown sugar: 125 g
   • Red wine vinegar: 125 ml

5. Add red wine, chicken broth, and continue cooking for 5 minutes.

   Required ingredients:

   • Red wine: 125 ml
   • Chicken broth: 400 ml

6. Then add ginger and salt. Stir, remove from heat, and set aside.

   Required ingredients:

   • Grated ginger: 30 g
   • Sea salt:  to taste

7. Place a large cast-iron skillet over high heat. Once the skillet is hot, add the duck breasts skin-side down. Sear for 7 minutes until golden-brown crust forms. Flip the breasts and cook for another 5-7 minutes. The meat should be not fully cooked, but pink inside.

   Required ingredients:

   • duck breast: 3 pieces

8. In a saucepan over high heat, place butter and cherries, add sugar and cook for one to two minutes, stirring constantly until the cherries warm up and start to release juice.

   Required ingredients:

   • Butter: 60 g
   • Frozen cherries: 200 g
   • Brown sugar: 125 g

9. Pour in the brandy and cook for another minute, then add this cherry sauce to the main dish prepared earlier.

   Required ingredients:

   • Cognac: 30 ml

10. Thinly slice the duck breasts diagonally and drizzle with sauce.