Duck Breast with Sweet Cherry Sauce

Ingredients for Duck Breast with Sweet Cherry Sauce

• 1 cucharada de aceite de oliva virgen extra

• 120ml chopped onion (1 small)

• 3 dientes de ajo, triturados

• 1 cucharada de chalota finamente picada

• 1 cucharadita de pasta de tomate

• 1/2 cucharaditas de pimienta negra

• 1/2 cucharadita de comino molido

• Scant 1/4 teaspoons dried hot red pepper flakes

• 3/4 cucharaditas de sal

• 80g coarsely chopped red pepper (1/2 medium)

• 1 plum tomato, coarsely chopped

• 60ml de vino tinto seco

• 1 1/2 to 2 tablespoons cider vinegar

• 2 cucharadas de azúcar

• 1/2 cucharaditas de mostaza de Dijon

• 575g dark sweet cherries such as Bing, quartered and pitted (725ml )

• 2 (3/4-lb) boneless Moulard duck breasts with skin*

• 2 cucharadas de agua

• 1 tablespoon chopped fresh tarragon or chives

• un termómetro de lectura instantánea

Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.

Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoons salt and cook, stirring, 30 seconds. Add pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.

Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 230g cherries, and remaining 1/2 teaspoons salt and simmer 1 minute.

Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 60ml sauce to a small bowl for glazing duck.

Coloca la rejilla del horno en la posición media y precalienta el horno a 232°C.

Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.

Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.

Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.

Roast duck in oven until thermometer registers 57°C , about 8 minutes for medium-rare.

Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.

Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 350ml cherries. (Cherries will lose flavour if cooked; heat from skillet will warm sauce.)

Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.