THE FRUIT-LACQUER DUCK

(Our Play on Canard aux Cerises / Duck with Cherries)

THE FRUIT-LACQUER DUCK

Ingredients: 2 Duck breasts (skin scored), 200g Pitted cherries (fresh or frozen), 0.5 tsp Ground Cloves, 1 tsp Black pepper, 100ml Red wine, 1 tbsp Balsamic vinegar, 1 tbsp Honey...

Ingredients

  • 2 Duck breasts (skin scored)
  • 200g Pitted cherries (fresh or frozen)
  • 0.5 tsp Ground Cloves
  • 1 tsp Black pepper
  • 100ml Red wine
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Place duck skin-side down in a cold pan; fry until the skin is a dark, rock-hard charred mahogany. remove.
  2. The Architect Pour off most fat; add cherries and honey to the pan until the juices release.
  3. The Bloom Add cloves and pepper with a 30ml splash of wine; the steam will release the deep woody perfume.
  4. The Swell Add remaining wine and vinegar; simmer for 5 minutes until it reduces to a thick purple lacquer.
  5. The Marriage Return the sliced duck for 30 seconds to glaze in the fruit-silk.
  6. The Final Flourish Finish with raw fresh thyme leaves.

Cuisine: French

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