Seared Duck Breast with Cherries

Difficulty:
1/5

Servings: 6

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Salmon and Duck Dinner

SEARED DUCK BREAST WITH CHERRIES

Ingredients:

Pinot Noir Reduction:

  • 24-ounce (750 ml) bottle Pinot Noir or French Burgundy Wine
  • 1 tablespoon (15 ml) sugar
  • 1 teaspoon (5 ml) black peppercorns
  • 1 sprig of rosemary
  • 2 sprigs of thyme
  • 1 bay leaf
  • 2 cups (470 ml) fresh or frozen black cherries, pits removed
  • 1 tablespoon (15 ml) of honey
  • 1 tablespoon (15 ml) cold butter

Maple Walnut Granola:

  • 1 cup (240 ml) lightly chopped walnut pieces
  • 1 cup (240 ml) rolled oat flakes
  • 1/3 cup (80 ml) brown sugar
  • 1 teaspoon (5 ml) ground cinnamon
  • ½ teaspoon (2.5 ml) salt
  • ¼ cup (60 ml) walnut oil
  • ½ cup (120 ml) maple syrup

Seared Duck:

  • 2 8-ounce (227 g) duck breasts
  • Salt and pepper

 

  • Flakey sea salt, to garnish
  • Chervil leaves, to garnish

 

Method:

Preheat the oven to 325 F (190 C)

 Pinot Noir Reduction:

Add the wine to a saucepan and bring to a boil over medium heat.

Add sugar, black peppercorns, rosemary, thyme, and bay leaf.

When boiling, reduce heat to medium-low and simmer for 30 minutes.

After 30 minutes, strain out aromatics (discard) and return the infused wine to the pot over medium heat.

Add the black cherries and slowly reduce for 30 more minutes, until the cherries are plump and soft, and the sauce is thick and syrupy. Set aside until needed.

Before serving, return to a simmer over medium-high heat. Add honey and season with salt and pepper.

Remove from the heat and swirl in cold butter.

 For the Maple Walnut Granola:

In a medium mixing bowl, combine walnut pieces, rolled oats, brown sugar, cinnamon, salt, and mix to combine.

Add walnut oil and maple syrup to the bowl and stir together until well combined and lightly clumping.

Line a pan with parchment.

Spread the walnut mixture in an even layer on the tray, no more than ½ inch (1.25 cm) thick.

Bake in the oven for 20 minutes, stirring halfway until clumped and crunchy and the raw flavour is cooked out of the oats.

Pull maple walnut granola from the oven.

Break up the walnut granola into small chunks, reserve for plating.

 For the Duck:

Trim the fat from around the edges of the duck breasts, squaring them off a bit for a neater presentation.

Use a very sharp knife to score a crosshatch pattern into the fatty skin, not quite cutting all the way through.

Season the duck breasts with salt and pepper, and place in a cold cast iron skillet, skin side down.

Place the skillet over medium heat and leave for 6-8 minutes until sizzling.

Flip the breasts over and immediately transfer the pan to the oven, and cook medium rare, to an internal temperature of 125 F (52 C).

Remove and let rest 5 minutes, loosely covered.

To Serve:

Slice each of the rested duck breasts into 6 medallions, ¾-inch (2 cm) thick.

Divide evenly onto the plates, cut side up, to show off the medium-rare meat. Each plate should have two medallions.

Season the cut side of the duck breast with flakey sea salt.

Spoon a bit of the Pinot Noir Cherry Reduction onto the duck and the plate.

Garnish with the Maple Walnut Granola and chervil leaves.

Wipe the rims.

Serve Immediately.