Seared Brome Lake duck breasts in a red wine and cherry sauce
- Preparation : 30 minutes
- Cooking : 20 minutes
- Portions : 4
- 4 Brome Lake duck breasts
- 1 tbsp. Brome Lake duck fat, melted
- 250 ml Brome Lake duck stock
- 500 ml red wine (Cabernet, Merlot, Valpolicella)
- 100 ml demi-glace sauce
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup Bing cherries, pitted, cut into quarters
- Sugar to taste, if desired
- Salt and freshly ground black pepper, to taste
- Ground fennel, to taste
- Dried lavender flowers, to taste
Preheat oven to 200° C (400° F). Remove the duck breasts from the refrigerator at least 15 minutes before cooking. In a small saucepan, reduce the red wine by half, simmering with the bay leaf and thyme. Strain. Put aside.
Melt the duck fat in a saucepan over medium heat. Add half of the cherries. Cook over low heat for 5 minutes. Add wine, duck stock, demi-glace sauce and the remaining cherries. Simmer for 10 minutes. Season with salt, black pepper and a little sugar to balance the sourness of the sauce if needed. Remove from heat and set aside.
Prepare the duck breasts: Remove the packaging and pat dry. Score the skin in a 2 cm (3/4”) crisscross pattern without cutting the flesh. Season with salt, pepper, a bit of ground fennel and some dried lavender flowers.
Over medium heat, sear the breasts in a skillet for about 8 to 10 minutes on the skin side until golden brown. Drain excess fat while cooking for crispier skin. Turn over and finish cooking in the oven for 8-10 minutes or until the meat is pink (internal temperature of 58° C). Remove the breasts from the pan, and cover loosely with aluminum foil. Let stand for 5 minutes (the meat will reach 62-64° C – the ideal temperature for maximum tenderness).
Meanwhile, warm the sauce on low heat. Slice the duck breasts and place them in the sauce. Serve with the following suggested side dishes: butternut squash cubes sautéed in duck fat with thyme, buttered leek confit and potatoes roasted in duck fat with rosemary and Espelette pepper.