Duck Breast With Balsamic Cherry Sauce (Petto Di Anatra Con Salsa Di Ciliegie)

Difficulty:

1/5

Yield: 4 servings

Ingredients:

4 large duck breasts
Salt and pepper
2 tablespoons (30 ml) olive oil

Balsamic cherry sauce

1 cup (240 ml) red wine
2 cups (470 ml) balsamic vinegar
2 tablespoons (30 ml) Dijon
2 tablespoons (30 ml) sugar
3 sprigs fresh thyme
½ teaspoon (2.5 ml) ground cloves
2 cups (470 ml) pitted, sliced red cherries
2 tablespoons (30 ml) butter
Salt and pepper
Fresh thyme leaves, for garnishing

Method:

For the duck, allow the duck breasts to come to room temperature, about 1 hour.

Preheat oven to 400 F (205 C).

Pat the duck breasts dry of excess moisture with paper towel, score the skin, then season with salt and pepper.

Heat oil in a heavy skillet over medium heat. Place duck breasts skin-side down in skillet, pressing down gently to make sure all skin comes into contact with the skillet. Sear for 6-7 minutes.

Flip breasts and place skillet in hot oven for 5-6 minutes, or until the breasts are medium rare.

Remove from heat, transfer breasts to board or plate and tent with foil. Let rest for 10 minutes.

Meanwhile, make the balsamic cherry sauce; drain half the fat from the skillet used to sear the duck breast, then place skillet over medium heat.

Add wine to the hot skillet and scrape up any brown bits from the bottom of the pan. Reduce wine by half.

Add balsamic vinegar, Dijon mustard, and sugar and whisk to combine. Bring to a boil.

Add sprigs of thyme, the ground cloves, and cherries. Reduce heat to low and simmer, stirring periodically, until sauce sticks to the back of a spoon.

Remove from heat, then whisk in butter and season with salt and pepper.

To serve, slice the rested duck on a bias. Fan breast out, skin side up, on serving dishes, then drizzle with balsamic cherry sauce.

Garnish with fresh thyme leaves and serve immediately.

Buon appetito!