Tuesday, December 13, 2011


I love duck - in many ways.  This recipe is simple enough to do even after a hard day's work and even fit to serve to guests.

1/2 cup white wine
1/3 cup dried cherries
2 pieces duck breast
salt/pepper to taste
1/4 cup chicken broth
1/2 TB Demi-Glace (demi glaze by D'Artagnan) (can find through Amazon)
1TB butter

In a bowl, measure about 1/2 cup of white wine and 1/3 cup of dried cherries. Soak for 15-30 minutes.

Meanwhile, take 2 pieces of duck breast.  Slit the skin side diagonally across about 3/4 inch apart.  Repeat going the other way across over the other slit.  Season with salt and pepper.

Heat frying pan to medium high and add duck, skin side down to cook for 10 minutes.  Fat will be rendered.  Turn duck over and cook for another 8 minutes.

Remove duck and pour off fat leaving 1 Tablespoon in pan.  Return pan back on stove and pour the white wine and soaked cherries in the pan.  Simmer till alcohol reduces in half.  Then add 1/4 cup chicken broth and half Tablespoon of French concentrated Demi-Glace (demi-glaze).  When all is incorporated, add 1 TB of butter.  See glaze sauce preparation below:

*Do not overcook. Duck meat must be pink when sliced.  You will ruin this dish if you overcook it fully.


You may serve this dish either with red, black or wild rice.  It also goes well with garlic mashed potatoes.

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