Duck breast combines richness with elegance. The challenge lies in rendering the thick layer of fat to achieve crackling-crisp skin while keeping the meat perfectly pink. This classic French preparation showcases duck at its finest.
Ingredients
- 2 Moulard duck breasts (300g each)
- 200g fresh cherries, pitted
- 150ml Ruby port wine
- 100ml duck or chicken stock
- 2 tbsp butter
- Fresh thyme sprigs
- 2 ripe pears, halved and poached
- Sea salt, black pepper
The Technique
Score duck skin in diamond pattern. Place skin-down in cold pan. Turn heat to medium. Render fat 8-10 minutes until skin is golden and crispy. Flip, cook 3-4 minutes for medium-rare. Rest 10 minutes before slicing.
For the sauce: Reduce port with cherries, add stock, finish with butter. The sauce should coat a spoon.