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  • Roast Duck Breast With Cherries In A Wine Herb Sauce

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    Roast Duck Breast With Cherries In A Wine Herb Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Boneless duck breast halves
    •     Salt, pepper
    • 1 Tbsp. Extra virgin olive oil
    • 1 med Onion, thinly sliced
    • 2 x Garlic cloves, chopped
    • 1 c. Chicken broth
    • 1 c. Cabernet Franc (a light red wine)
    • 3 sprg fresh thyme
    • 1 Tbsp. Minced Italian parsley
    • 1/3 c. Dry cherries (choose cherries which aren't too sweet)
    • 1 Tbsp. Honey
    • 1 1/2 Tbsp. Tomato paste
    • 1 Tbsp. Balsamic vinegar
    •     Cooked angel-hair pasta

    Directions

    1. It sounded so good which I thought I'd share it with you all even though I haven't tried it yet. It originates with the winemaker at Chateau Ste.
    2. With tip of sharp knife, pierce duck skin in several places. Season duck on both sides with salt and pepper. Heat heavy-bottomed skillet. Add in duck, skin-side down, and brown five min or possibly till fat is rendered from skin.
    3. Turn and brown second side one to two min. Remove duck and reserve.
    4. Pour off all but 1 Tbsp. duck fat. Add in oil and heat. Add in onion and garlic and saute/fry till onion is tender, about five min. Add in broth, wine, thyme, parsley, cherries, honey and tomato paste. Bring to boil. Cook till liquid is reduced by one-third.
    5. Meanwhile, remove and throw away duck skin. Using sharp knife, cut duck into 1/8-inch-thick slices. Return duck to sauce and heat through, about five min. Stir in vinegar and season to taste with salt and pepper.
    6. To serve, arrange mound of warm pasta on each of two plates. Top each with half of duck and half of sauce. Serve immediately.

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