Duck Breast with Red Wine and Cherry Sauce
Crisp-skinned duck sour cherries celeriac purée and charred radicchio make a rich balanced plate.
Ingredients
- 2 duck breasts about 200 g each
- 300 g peeled diced celeriac
- 50 ml cream
- 25 g butter
- 1 small radicchio quartered
- 1 finely diced shallot
- 100 ml chicken stock
- 100 g pitted sour cherries fresh or thawed
- 1 tsp red wine vinegar
- salt & black pepper and a little neutral oil
- 180 ml dry red wine
Instructions
- Make the purée. Simmer the celeriac in salted water until soft. Drain and blend with the cream and 15 g butter; season.
- Cook the duck. Score the skin without cutting the meat. Season place skin-side down in a cold pan and cook over medium heat for 8–10 minutes to render the fat. Turn and cook for another 3–6 minutes depending on thickness and desired doneness. Rest for 8 minutes.
- Make the sauce and garnish. Pour off most of the fat. Soften the shallot add wine and reduce by two-thirds. Add stock and reduce until glossy; stir in the cherries vinegar and remaining butter. Sear the radicchio cut-side down in a little duck fat until lightly charred.
- Plate. Sweep purée across each plate arrange sliced duck and radicchio over it and spoon on the cherry s
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