DUCK BREAST IN CHERRY SAUCE
Seared Duck Breast with Cherry Sauce
This is a 2-part recipe that will test your culinary multi-tasking skills.
Ingredients:
- 4 Skinless duck breast filets
- 3 Tablespoon Olive oil
- 2 Cup Fresh or frozen cherries
- quarter Cup Brandy
- 3 Tablespoon Brown sugar
- quarter Cup Wine vinegar
- 2 Tablespoon Demi glaze
Cooking instructions:
- Slice duck breasts into medallions and pound flat with meat mallet.
- Heat olive oil in black iron skillet.
- Sear medallions in skillet.
- Remove and place over bed of lettuce.
- Place cherries, brandy, brown sugar and red wine vinegar in saucepan and heat.
- Flame brandy and reduce until sauce coats the back of a spoon.
- Stir in demi glaze, and the sauce will thicken. Reduce heat.
- Serve cherry sauce over medallions/lettuce and serve.