ESTATE RECIPE
Crisp Duck with Sour Cherries
Rosy duck breast with crisp skin and a sharp cherry pan sauce.- Time
- 45 minutes
- Serves
- Serves 4
WHAT YOU’LL NEED
Ingredients.
- 4 duck breasts
- 200 g pitted sour cherries
- 100 ml red wine
- 1 tsp balsamic vinegar
- 1 thyme sprig
NOW COOK
Method.
- 01
Score duck skin and cook skin-side down in a cold pan, slowly raising the heat.
- 02
Turn when crisp and cook to medium; rest well.
- 03
Pour off fat, then reduce cherries, wine, balsamic and thyme in the pan. Slice duck and spoon over.