Ingredients
- 2 duck breast fillets, about 11 oz each
- 1 lb morello cherries (sour)
- Salt and freshly ground pepper
- 1 tablespoon aged wine vinegar
- 1 tablespoon blackcurrant liqueur
- 3 tablespoons dry red wine
- 2 teaspoons brown sugar
- 2 teaspoons chicken stock powder
- 1 tablespoon butter
Preparation
Let the fillets come to room temperature for 1 hour before use. Stone the cherries and reserve the juice that runs out.
Sprinkle the fillets with salt and pepper on the skin side. Heat a 6 qt cast-iron casserole over medium heat. Add the duck, skin-side down, and cook for 8 minutes. Discard the cooking fat.
Turn the fillets skin-side up and cook them for 5 minutes, pricking the crisp skin several times with a fork: more fat will run out. Lift them out of the casserole and keep them between 2 plates. Discard all the fat from the cooking. Pour the vinegar into the casserole and let it evaporate. Add the liqueur, wine, sugar and the cherries with their juice. Boil for 1 minute. Drain the cherries and transfer to a dish.
Reduce the cooking juices, adding the chicken broth, until you have 1/4 cup left. Add the juices given out by the duck fillets and the cherries. Reduce again until you have a syrupy sauce. Whisk in the butter. Set aside.
Thinly slice the duck fillets and arrange on 4 plates. Surround with the cherries. Coat with sauce and serve immediately.
