Pan fried duck breast with cherry sauce
The duck breast is a very good kind of meet, it’s easy to roast, no need to complicate this tasty meat. It is enough to use only few seasoning, a side-dish full of character to prepare a heavenly dinner, also on the weekdays. The great thing with the duck breast is the simpleness to prepare it so you don’t have to over complicate this delicious meat. Some spices, a characteristic side and a sauce is enough to make a heavenly tasty dinner even during a weekday.
Pan fried duck breast with cherry sauce
Course: PoultryServings
2
servingsPrep time
30
minutesCooking time
20
minutesIngredients
2 pcs duck breast filet with skin
one piece of bigger sweet potato, diced
1 tbsp butter
1 tsp dijon mustard
salt, pepper
- for the sauce
100 ml red wine
150 ml broth
half cup cherry (bottled fruit) stoned
1 tbsp zest of orange
1 tsp honey
1 tbsp butter
Directions
- Boil water in a pot and meanwhile score the skin and fat in a crisscross pattern, but try not to cut the meat. Of course it is easy to say, but a sharp knife can easily run deep, don’t worry it will be still great. Season with salt and pepper and put the duck aside.
- Cook the potato in the salted boiled water. In the meanwhile start the sauce. Take a smaller pot and boile the ingredients mentioned above till the liquid reduced by half. Add butter and use your blender to mix. Leave it to cool before serving. If you use fresh fruit, first pan it on butter.
- Pour off the water of the cooked potato, crushe with butter and mustard. Here you are the side and sauce, lets start to roast the duck. Preheat your oven to 150°C.
- Firstly pan fry the skinned side of duck in a pan without adding oil. When the skin became crispy, pour off the fat, flip the duck breast and fry for some extra minutes. After the outside of meat fried, put into a baking paper covered sheet to the oven for an additional 10-12 minutes. Let the duck breast rest before you serve at least 10 minutes.
