Try this Duck Breast with Cherries recipe, or contribute your own.
Suggest a better description1. Put the cherries in a small saucepan with the wine and red currant jelly and simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Set the pan aside. Trim excess fat from the magrets, then crosshatch the skin, cutting down almost to the meat so fat can escape; sprinkle them with salt and pepper
2. Heat a heavy-based, dry frying pan over medium heat, add the magrets skin side down, and fry until the skin is very brown and crisp, 5 to 7 minutes or longer if necessary, to extract as much fat as possible. Turn and brown the other side, 2 to 3 minutes. Test a magret by poking the centre with the point of a knife to see the colour of the meat; if it is too rare for your taste, continue cooking 1 to 2 minutes, but remember it will be very tough if overcooked. When done, set the magrets aside on a chopping board, skin side up. Cover them loosely with aluminium foil to keep warm.
3. Discard excess fat from the pan, add the vinegar, and boil until reduced to about a tablespoon, stirring to dissolve pan juices. Whisk in the garlic and tomato paste. Drain in the wine, keeping back the cherries. Boil until the wine is slightly syrupy and reduced by more than half, 2 to 3 minutes. Stir in the cherries and heat them gently
4. Take the pan from the heat and stir in the cold butter, piece by piece. Taste, adjust seasoning of the sauce, and set it aside. Carve the magrets on the diagonal in thin slices. (You can discard the crisp skin if you are a philistine)
5. Arrange the duck slices overlapping on the plates, add the cherries, and spoon the sauce on top. Serve at once.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 572 | ||
Calories from Fat: 312 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 314.2mg | 11 % | |
Potassium 521.4mg | 14 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 20.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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